3 cups chopped cooked chicken
1 can black beans, drained and rinsed (540 mL size)
1 red onion, chopped
4 Roma (plum) tomatoes, chopped
1 red pepper, seeded and chopped
1 cup cooked corn niblets
1/2 cup chopped cilantro leaves
2 avocados, peeled and chopped
1 mango, peeled and chopped
1 tbsp lime juice
2 cups arugula
1 clove garlic, crushed and chopped
1 small chili pepper, seeded and chopped
3 tbsps lime juice
1/4 cup extra virgin olive oil
salt and pepper to taste
In a large bowl, toss together chicken, black beans, red onion, tomatoes, red pepper, corn and cilantro.
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.
Combine the dressing ingredients in a small bowl. Puree using a hand blender. Pour over the salad and toss.