Chicken and white beans make a hearty and delicious summer salad with the spicy red wine vinegar dressing. Garnish with shredded cheese, sour cream, and chopped cilantro.
PrintChicken and Bean Salad
Chicken and white beans make a hearty and delicious summer salad with olives, avocado, and a spicy red wine vinegar dressing.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings 1x
Ingredients
Scale
- 2 cups diced cooked chicken
- 1 can cannellini beans or great northern beans, rinsed and drained
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced green onions
- 1/2 cup sliced ripe olives
- 1 tablespoon lime juice
- 1 medium avocado, peeled, pit removed, sliced
- Salad greens
- Shredded cheese, optional
- Pickled jalapeno pepper rings, optional
- Finely chopped cilantro
Dressing
- 1/3 cup red wine vinegar
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 scant teaspoon salt
- 2 teaspoons honey or agave nectar
- Dash cayenne pepper, or to taste
- 1 clove garlic, finely minced or grated
- 2/3 cup extra virgin olive oil
Instructions
- In a large bowl, combine the diced chicken, white beans, red bell pepper, onion, and sliced olives; toss with lime juice. Cover and refrigerate until serving time.
- Combine dressing ingredients in a jar or container with lid; shake to blend thoroughly. Refrigerate the dressing for at least 1 hour before serving time.
- Add about half of the dressing to the chicken and bean mixture and toss to coat.
- Arrange the salad greens on serving plates; top with sliced avocado and a generous amount of the chicken and bean mixture.
- If desired, garnish with shredded cheese and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
- Serve the salad with the remaining dressing.
