This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A writer is like a bean plant - he has his little day, and then gets stringy."
-E. B. White, Author
Chicken thighs make the perfect salads and roasting them brings out the rich savory flavor. The best part is that they are cheaper than chicken breasts.
In this salad the umami of the chicken roasted chicken thighs is a perfect complement to the fresh veggies, the spices, the bright flavor of the lime juice and the creaminess of the avocado. Avocados make a great addition to your summer salads. They give your dish a rich flavor and are full of fantastic monounsaturated fats.
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.
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.
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.
Serving size: about 2 1/2 cups
|Calories 471||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||19%|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 48g||21%|
|Dietary Fiber 19g||67%|
|Vitamin K 78mcg|