Mexican Avocado Chicken Salad

This Mexican-flavor inspired Avocado Chicken Salad is healthy and packed with delicious flavors!

Course Salad
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 328 kcal
Author Chelsea


  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1 tablespoon white sugar
  • 1/4 cup + 1 tablespoon extra virgin olive oil
  • 2-3 large limes
  • 1 teaspoon Fine sea salt and freshly cracked pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 3 roma tomatoes, diced
  • 2 cups prepared rotisserie chicken, coarsely chopped
  • 1 bunch fresh cilantro, separated
  • 2 large Hass avocados, diced


  1. To make the dressing: in a small bowl, combine the minced garlic and minced shallot. Add the cayenne pepper, ground cumin, white sugar, olive oil, zest of 1 lime (3/4 teaspoon zest), and juice of 2 limes (3 tablespoons total), and salt and pepper (I add 1 teaspoon salt and 1/4 teaspoon pepper, but add to personal preference). Whisk the dressing together.

  2. Toss the dressing with the drained and rinsed black beans, diced tomatoes, coarsely chopped rotisserie chicken, and 1/2 cup coarsely chopped cilantro. Toss gently and cover. Place in the fridge to chill for 20-30 minutes. Right before serving, cut up the avocados and gently stir them in. Garnish with more cilantro as desired. Enjoy!

Recipe Notes

Cook time refers to chilling time