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Chicken, Black Bean & Arugula Salad

From Our Kitchen


¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground cumin
¼ tsp. paprika
¼ tsp. kosher salt
¼ tsp. ground black pepper
1 small garlic clove, minced
½ tsp. lime zest, finely grated
2 Tbsp. fresh lime juice
1 Tbsp. hot sauce, such as Cholula
¼ cup extra virgin olive oil
4 cups cooked chicken, shredded
1 (5 oz.) bag baby arugula
1 (15 oz.) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
½ cup cilantro, chopped and loosely packed
¼ cup red onion, finely chopped
1 scallion, chopped
½ serrano pepper, seeded and thinly sliced


In a large bowl, mix garlic powder, onion powder, cumin, paprika, salt and pepper. Add garlic, lime zest and juice, and hot sauce; mix to combine. Whisk in olive oil. Add chicken, arugula, beans, tomatoes, cilantro, onion, scallion and serrano. Toss to combine and refrigerate 1 to 3 hours. Serve chilled.