Tex-Mex Grilled Chicken Salad with Avocado and Black Beans
A colorful grilled chicken salad featuring smoky spices, creamy avocado, and hearty black beans tossed with crisp greens and zesty lime dressing. This mexican-inspired salads ready in about 30 minutes pairs olive oil, chili powder, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 420 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (about 1 lb) boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups mixed salad greens
- 1 cup black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium ripe avocado, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh lime juice
- 1 tsp honey
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Brush this mixture evenly over 2 boneless skinless chicken breasts.
- Step 2: Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest 5 minutes, then slice into strips.
- Step 3: In a large salad bowl, toss 6 cups mixed salad greens with 1 cup black beans, 1 cup halved cherry tomatoes, 1 diced medium avocado, and 1/4 cup thinly sliced red onion.
- Step 4: Whisk together 2 tbsp fresh lime juice and 1 tsp honey, then drizzle over salad and toss gently to coat. Top salad with grilled chicken strips and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Grilled Chicken Salad with Avocado and Black Beans take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Grilled Chicken Salad with Avocado and Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tex-Mex Grilled Chicken Salad with Avocado and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Grilled Chicken Salad with Avocado and Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Grilled Chicken Salad with Avocado and Black Beans?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
