Vegan Chicken and Avocado Salad with Black Beans and Smoky Yogurt Dressing

Vegan Chicken and Avocado Salad with Black Beans and a Smoky Paprika Yogurt Dressing drizzled over the top

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Vegan Chicken and Avocado Salad with Black Beans and Smoky Yogurt Dressing

Vegan chicken and avocado salad with black beans, crisp lettuce and a smoky yogurt dressing. A quick, healthy and satisfying vegan lunch ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, lunch, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: avocado, black beans, cajun seasoning, cherry tomatoes, dried oregano, garlic, lemon, lettuce, olive oil, smoked paprika, spring onions, vegan chicken, vegan yogurt

Servings: person

Calories: 1165.74kcal

Equipment

large frying pan
Small saucepan or frying pan
chopping board
Sharp knife
small mixing bowl
Spoon or whisk

Ingredients

150 g vegan chicken pieces
1 tablespoon olive oil
1 teaspoon oregano dried
1 teaspoon Cajun seasoning
1 head lettuce e.g. gem or romaine
6 cherry tomatoes
2 spring onions
0.5 avocado
125 grams black beans tinned, drained weight
100 ml unsweetened vegan yogurt
0.5 lemon juice only
1 teaspoon paprika
1 clove garlic crushed

US Customary - Metric

Instructions

Heat the olive oil in a large frying pan over a high heat. Add the vegan chicken pieces and fry for 8–10 minutes, turning regularly, until golden, crispy and piping hot throughout.
Drain and rinse the black beans. Warm them in a small saucepan or frying pan along with the spices over a medium heat for a few minutes.
To assemble the salad, slice the lettuce into strips.
Dice the tomatoes, slice the spring onions and cube the flesh of the avocado.
Add these to the lettuce along with the black beans and vegan chicken.
Finally, mix together the yogurt, lemon juice, paprika and garlic.
Drizzle over the salad and enjoy.

Nutrition