Spicy Chicken and White Bean Salad

By feeferlump

Original found here: http://southernfood.about.com/od/chickensalads/r/r71228c.htm

Ingredients

• 2 cups diced cooked chicken
• 1 can (15 ounces) great northern beans, rinsed and drained
• 1/4 cup finely chopped red bell pepper
• 1/4 cup thinly sliced green onions
• 1/2 cup sliced black olives
• 1 tablespoon lime juice
• 1 medium avocado
• Salad greens
• Sour cream, optional
• Cheddar cheese, optional
• Pickled Jalapeno pepper rings, optional
• Finely chopped cilantro
• Dressing
• 1/3 cup cider vinegar or red wine vinegar
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 scant teaspoon salt
• 2 teaspoons sugar or honey
• Dash cayenne, or to taste
• 1 clove garlic, finely minced
• 2/3 cup extra virgin olive oil

Details

Adapted from southernfood.about.com

Preparation

Step 1

In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.

Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well. Refrigerate for at least 1 hour before serving time.

To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture.