This Mexican-flavor inspired Avocado Chicken Salad is healthy and packed with delicious flavors!
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.
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!
Cook time refers to chilling time