Southwest Chicken Salad with Avocado

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can be multiplied and keeps well in the refrigerator for about 2 days. If the avocado darkens (oxidizes), the salad is still good.

Ingredients

8 ounces boneless, skinless chicken thighs
1 15-ounce can no salt added black beans (drained and rinsed)
2 medium ribs celery (diced)
1/2 medium red bell pepper (diced)
1/2 medium green bell pepper (diced)
1/2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
to taste fresh ground black pepper
2 Tbsp. reduced fat sour cream
1/2 lime (juiced)
1 medium avocado (peeled and diced)
6 ounces grape tomatoes (sliced in half lengthwise)
3 medium green onion (sliced crosswise)

Place a large skillet in the oven and preheat to 350°F.

When the pan is hot add the chicken thighs.

Cook for 6 minutes and turn the chicken thighs.

Cook for another 7 to 10 minutes.

When the chicken is cooked remove to a plate and let cool for at least ten minutes.

Cut into 1/2 inch cubes and chill.

While the chicken is chilling, fold together the black beans, celery, red and green pepper, smoked paprika, chili powder, cumin, oregano, salt, pepper, sour cream and lime juice.

Chill.

After the chicken is chilled fold the diced chicken into the salad.

When ready to serve gently fold the avocado, tomatoes and green onions into the salad.