Chicken, Black Bean, and Red Pepper Salad with Spicy Avocado Dressing

Ingredients

• 4 cups diced, cooked chicken breast
• 1 can black beans rinsed and drained
• 1 red bell pepper, finely chopped
• 1/2 cup sliced green onion, green part preferred
• Salt and fresh ground black pepper to taste
• 1 cup Ultra Easy Avocado Sauce or Dip
• 3 T buttermilk or milk

Directions

1. If you’re using chicken breasts, cut away any visible fat first. Place the chicken in a small, shallow pan, pour in just enough chicken stock or water to barely submerge it, about 3 cups, and keep it at a very gentle simmer until the chicken is cooked through, about 12 minutes.
2. Set the chicken aside to cool, then continue with the recipe. Prepare the Ultra Easy Avocado Sauce or Dip.
3. Stir 1 cup of the dip together with 3 tablespoons of buttermilk or milk to turn it into the dressing. That dip recipe also has ten ideas for using whatever is left.
4. Dice the cooled poached chicken or rotisserie chicken into 1/2 inch pieces, making about 4 cups diced chicken.
5. Toss the chicken with about 1/2 cup of the dressing, then leave it to marinate while you get the remaining ingredients ready.
6. Pour the black beans into a colander in the sink and rinse thoroughly under cold water until the foam is gone. Leave them to drain well.
7. Remove the stem and seeds from the red bell pepper, then cut it into small dice, about 1/4 inch square.
8. Slice the green portions of the green onions until you have 1/2 cup sliced green onion.
9. Add the well-drained black beans, diced red bell pepper, and sliced green onions to the chicken and dressing. Fold in more dressing as needed, just until everything has a light coating. You may not use all of it.
10. Taste the salad and season with salt and fresh ground black pepper.
11. Serve it right away, or refrigerate it for a few hours first.
12. The salad holds well for a day or two in the refrigerator, and it is especially nice with a little more dressing stirred in after chilling.