A vibrant, protein-packed salad featuring crisp jicama, tender chicken, black beans, and a creamy avocado-lime dressing, perfect for a healthy and satisfying meal.

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes

Ingredients

• 300 grams Shredded cooked chicken or turkey
• 500 grams Jicama, peeled and cut into matchsticks
• 125 grams Shredded cos lettuce
• 1 x 425 gram can Canned black beans, rinsed and drained
• 2 Tomatoes, deseeded and chopped
• 2 Spring onions, finely shredded
• 1 handful Fresh coriander, finely chopped
• 1 Ripe avocado
• 60 millilitres Plain Greek yogurt
• 3 tablespoons Fresh lime juice
• 1 Garlic clove, peeled
• 1/2 teaspoon Salt
• to taste Black pepper
• 50 grams Pickled red jalapeno peppers, chopped (optional)

Instructions

1. Prepare the dressing: In a blender, combine avocado, Greek yogurt, lime juice, garlic, salt, and black pepper. Blend until smooth and creamy. If desired, add 25g of chopped jalapeno peppers to the dressing for a spicy kick.
2. Prepare the black bean topping: In a small bowl, combine rinsed black beans, chopped tomatoes, and the remaining 25g of chopped pickled red jalapeno peppers (if using for topping). Stir in 1 tablespoon of lime juice and a pinch of salt.
3. Assemble the bowls: In large serving bowls, create a bed of shredded cos lettuce. Arrange the shredded chicken, jicama matchsticks, and shredded spring onions on top.
4. Spoon the black bean and tomato topping over the chicken and jicama.
5. Drizzle generously with the creamy avocado-lime dressing. Garnish with fresh chopped coriander and serve immediately.