What's for Lunch? Southwestern Chicken Salad w/ Avocado & Black Beans

Why is everything made with black beans and avocado called "Southwestern"?

Call this what you like, but I call it delicious.

I love those silly ring molds, they make everything look so fancy.
It's just chicken salad.

Cilantro is my favorite herb, and this delicious dressing is perfect for this salad. (I know cilantro is a love or hate thing).

S.W. Chicken Salad (SO GOOD): serves 8

3 big boneless chicken breasts (I marinate mine in a soy/sesame marinade for best flavor)
2 ripe avocados, diced
19 oz. large can of black beans, drained and rinsed
1/2 large red onion, diced
1 cup of corn (I used Trader Joe's chili corn salsa)
1 pint of cherry tomatoes, quartered

Grill the chicken breasts (or use leftover chicken) on your BBQ or in a grill pan, let cool, and cut into small cubes.

Try to keep everything about the same size.

Once the chicken has cooled, add to a big bowl w/ the rest of the salad ingredients.

Cilantro Lime Vinaigrette:

1 cup packed cilantro
1/4 cup extra-virgin olive oil
Juice of 1 big lime
zest of a lime
4 tbsp pulpy orange juice
sea salt
small clove of garlic, minced

Whiz up all the dressing ingredients in a mini food chopper (I love my Black & Decker, best 20 bucks I ever spent).

Pour over the ingredients in the bowl and gently toss.

Refrigerate for a few hours to marry flavors.

Serve chilled.

So refreshing.