Chicken, Bean, Avocado Salad With Creamy Cilantro Dressing

By Dash of Amy
March 26, 2018
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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


  • 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
  1. In a large bowl place the romaine lettuce, carrots, beans, olives, tomatoes, and avocados.
  2. Heat a medium skillet and add olive oil, chicken, salt, pepper, and Montreal chicken.
  3. Cook until done, let cool for about 10 minutes, and add to the salad.

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
  1. Place all dressing ingredients in a food processor and blend until well combined and creamy.
  2. Pour the dressing over each individual salad bow.

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