APPETIZING ADVENTURES 

If you store in the fridge, you may double this recipe or even triple just remember to add the avocado last before serving.

This is the closest recipe to the old South Beach recipe that used to be a staple around our house when we would follow that diet.

Ingredients:

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• 12 ounces packaged grilled chicken strips, diced.
  
  Alternately, I like to make my own grilled chicken seasoned with olive oil, garlic, Spike seasoning, paprika, salt, and black pepper
   

• 2 tablespoons lime juice
   

• 2 tablespoons olive oil
   

• 1-14-ounce can of black beans, drained and rinsed
   

• 1/4 cup red bell pepper, finely chopped
   

• 3 or 4 cloves of minced garlic
   

• 1 teaspoon salt
   

• Ground black pepper to taste
   

• Pinch of red pepper flakes (optional)
   

• 2 tablespoons chopped cilantro
   

• 1 large avocado chopped into 3/4 inch squares
   

Preparation:

Place the lime juice in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and pepper flakes (optional). Correct seasoning to taste. Add the diced chicken strips, and top with the cilantro. Mix well. Slice avocado and serve beside scoops of chicken and bean salad.
Time-Saver: Make the chicken and bean salad a day or night ahead without the cilantro or avocado. Slice the avocado and add cilantro immediately before serving.