This colourful salad is full of interesting flavour. The creaminess of the avocado, peppery arugula, sweet mango, cilantro and lime make for a nutritious, flavour-packed salad. It will remind you of hot summer days!
Serves: 4
Prep Time: 25 min


Chicken Avocado and Black Bean Salad

3 cups cooked chicken, chopped
19 oz canned black beans, drained and rinsed
1 red onion(s), chopped
4 plum tomatoes, chopped
1 red pepper(s), chopped
1 cup corn niblets, cooked
1/2 cup cilantro, fresh, chopped
2 avocado, chopped
1 mango, peeled and chopped
1 tbsp lime juice
2 cups arugula (rocket)
salt, to taste
pepper, to taste


1 clove garlic, crushed and chopped
1 chili pepper, small, seeded and chopped
3 tbsp lime juice
1/4 cup extra virgin olive oil

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. In a large bowl, toss together chicken, black beans, red onion, tomatoes, red pepper, corn and cilantro.

  2. In another bowl combine the avocado with the mango and lime juice, toss to coat and add into the chicken vegetable mixture. Add in the arugula and toss lightly again.

  3. Combine the dressing ingredients in a small bowl. Puree using a hand blender. Pour over the salad and toss.

Nutrition Info

Per 590 g serving Amount
Protein47 g
Fat32 g
Saturated Fat5 g
Carbohydrate61 g
Fibre19 g
Sugar18 g
Cholesterol85 mg
Sodium310 mg
Per 590 g serving % Daily Value
Vitamin A40
Vitamin C200
Vitamin B674
Vitamin B1217