Preparation Time: 20 Minutes
Cook Time: None
Cut: Cooked Chicken
3 cups (750 ml) chopped cooked chicken
1 can (540 mL) black beans, drained and rinsed
1 red onion, chopped
4 Roma tomatoes, chopped
1 red pepper, seeded and chopped
1 cup (250 ml) cooked corn
1/2 cup (125 ml) chopped cilantro leaves
2 avocados, peeled and chopped
1 mango, peeled and chopped
1 Tbsp (15 ml) lime juice
2 cups (500 ml) arugula
1 clove garlic, crushed and chopped
1 small chili pepper, seeded and chopped
3 Tbsp (45 ml) lime juice
1/4 cup (60 ml) 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.