Chicken & Black Bean Salad with Creamy Cilantro & Lime Dressing

I have been wanting to eat more salads for lunches, and I have also been wanting to experiment with black beans…so why not combine the two?


I wanted to make some homemade dressing that would compliment the ingredients of this salad. I started with the spices that I thought would be a good fit (cilantro, cayenne, and chili powder) and experimented from there. It definitely has a kick to it, but it is very subtle when combined with the salad. We really loved it!




*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people


  • Kale
  • Lettuce (of your choice)
  • 2 Roma tomatoes
  • 1 avocado
  • 1 tbsp olive oil
  • 1 large boneless, skinless chicken breast
  • 1 can black beans, drained and rinsed
  • 1/2 tsp cayenne pepper
  • Splash of lime juice


  • Wash and rip lettuce and kale into small pieces.
  • Wash and cut up tomatoes.
  • Cut the avocado in half and scoop it out in chunks.
  • Put the salad together on two different plates and set aside.
  • Cut a lime in half and set aside (you will use part of this in your dressing, and part of it to splash on your meat.)
  • Rinse and drain the black beans.
  • Cut the chicken up in slices.
  • Put the tbsp of olive oil in a skillet and add in the chicken and the beans.
  • Sprinkle the cayenne and a splash of lime juice over the meat and beans.
  • Cook on medium until the meat is cooked.
  • Split the chicken and bean mixture between both salads.


*Created by Lori at Creating Beauty in the Kitchen


  • 1/2 cup coconut milk
  • 1/4 cup grape seed oil
  • 1/8 cup honey
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 1/2 tbsp chopped fresh cilantro
  • 2 tsp fresh lime juice (from a half of a lime)


  • Chop up the cilantro.
  • Use the lime you cut in half earlier and measure out 2 tsp of lime juice.
  • Combine all ingredients in a bowl, and mix thoroughly.
  • Add to the salads.

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