Chicken, Avocado, Black Bean, Mango Salad

I recently got black beans in my CSA box.  I don’t typically eat beans but I don’t oppose them if they are prepared correctly, which means soaked in an acidic environment for 24 hours and then cooked for 4 more).  I’m usually too lazy to do that, but when life hands you beans, you take the time to soak them.  I actually love black bean hummus, black bean burgers, etc, but this idea of Mexican chicken salad kept creeping into my mind.  I originally wanted to do this with shrimp but forgot to thaw them….so….chicken it is!  Use your imagination switching out ingredients and just use what you have on hand! I hadn’t thought about it prior but this would probably be amazing with a red onion, too!
Chicken, Avocado, Black bean, Mango Salad
Ingredients:
1 chicken breast, cooked and chopped into bite size chunks
1 mango, peeled, cored, and diced
1 avocado, diced
handful of cilantro, chopped
1/2 cup black beans (soaked and cooked)
1 red pepper, diced
Dressing Ingredients:
1/3 cup nut butter (I used cashew, but you could use almond)
zest from 1 lemon
juice from 2 lemons
2 Tbsp honey
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chopped cilantro
1/4 tsp mustard powder
1/2 tsp brown mustard seed (optional)
Directions:
If you are starting from scratch, you will need to cook the chicken and beans.  However, if you have cooked chicken and beans, add all the ingredients to a bowl.  Then whisk together all of the dressing ingredients.  Pour over the  salad and toss to coat..  Eat like you’ve never eaten before!

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