Avocado

Chicken, Bean, Avocado Salad With Creamy Cilantro Dressing

March 26, 2018
Photo by Dash of Amy
Author Notes

This is a loaded salad with romaine hearts, chicken, pinto beans, olives, tomatoes, avocados, and topped with a delicious cilantro dressing. —Dash of Amy

  • Serves 8
Ingredients
  • Salad
  • 3 organic romaine hearts, sliced
  • 4 organic carrots, shredded
  • 1 can pinto beans, drained & rinsed
  • 1 can green or black olives, sliced
  • 1 tomato, chopped
  • 2 avocados, chopped
  • 4 chicken breasts cut in strips
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Montreal chicken seasoning
  • Creamy Cilantro Dressing
  • 1 bunch fresh cilantro
  • 3 garlic cloves
  • 1 teaspoon fresh ginger, or paste
  • 1 lime juiced
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1/2 cup Parmesan cheese
  • 1/2 cup olive oil
In This Recipe
Directions
  1. Salad
  2. In a large bowl place the romaine lettuce, carrots, beans, olives, tomatoes, and avocados.
  3. Heat a medium skillet and add olive oil, chicken, salt, pepper, and Montreal chicken.
  4. Cook until done, let cool for about 10 minutes, and add to the salad.
  1. Creamy Cilantro Dressing
  2. Place all dressing ingredients in a food processor and blend until well combined and creamy.
  3. Pour the dressing over each individual salad bow.

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