Southwest Bean Salad


Here's a heart-healthy salad, sure to satisfy every appetite.

1 pound chicken tenders, sliced 1/2" thick
8 oz. garbanzo beans (chickpeas), drained
8 oz. black beans, drained
6 mini sweet peppers, sliced
2 Roma tomatoes, chopped
1 avocado, sliced
1/2 cup green peppers, chopped
Spinach greens
Creamy Italian dressing

Heat large skillet with 2-3 tablespoons olive oil. Cook chicken for 5-7 minutes until cooked through. Add beans and cook for 2-3 more minutes.

In large bowl, combine sweet peppers, tomatoes, avocado, green peppers, and spinach. Spoon chicken mixture over top and toss with your favorite salad dressing (I used creamy Italian) and croutons.

*You can also serve the cooked chicken and beans cold, if you prefer. Serves 4-6. Enjoy!
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