Did someone order a party for two? Perfect, because that’s what I’m offering today! This salad is the perfect easy salad recipe for any date night, girls night in, or weekly dinner item. PLUS it is super flexible with the ratio of ingredients that you use. Want more of one ingredient and less of another? No problem! Totally up to you.

Also, Happy Cinco de Mayo!!! Does anyone do anything interesting for Cinco de Mayo? I know drinking is the go to option, but let me know if there are some cool, fun things that I can try out! Better yet, if you can combine the new fun thing and drinking, you get bonus points. You can start off your night with this salad though!



The longest part of this whole recipe is cooking your chicken. That’s assuming that you cook it fresh instead of using store bought cooked chicken. No judgement if you do, because I have absolutely done that many many times before! It’s just easy, and some days we all just need easy. I personally baked my chicken breasts with a hint of salt, pepper, and taco seasoning at 375° for around 35 minutes. The chicken is done when there is no pink left in the center. Let it cool slightly while you chop your other ingredients.

I’ve already mentioned the chicken component above, so now we’ll focus on the heating and chopping up of ingredients.

For the lettuce, you can buy fresh or bagged lettuce. I used a bundle of leafy lettuce, but romaine and iceberg lettuce are also good options! For the lettuce, wash it and dry well with paper towels. If you used fresh lettuce, either chop it or tear into 2″ x 2″ pieces.

I used a 15 oz can of Bush’s brand black beans. Start heating the beans on the stove with medium-low heat, stirring occasionally. I also used a small can of Del Monte whole kernel corn. Start heating the corn on the stove with medium-low heat, stirring occasionally.

Grab your tomato to dice it. I used half of a large greenhouse tomato, but you can use whatever you prefer. I usually keep my pieces to no more than 1/2″ around. Set aside your diced tomatoes.

Next, grab your large hass avocado and slice it in half. Place one half in a bag and put it in the fridge for another time. Take the other half and give one slice horizontally, and around five evenly spaced vertical slices. Do not yet remove the slices from the peel, but set the entire avocado half aside.

The last of the preparation portion is to chop up your chicken. The chicken should be slightly cool enough to comfortably handle. I made my chicken pieces around 1″ x 1″. You should have a total of around four cups of chopped chicken.


Firstly, grab two medium sized bowls. You will place two packed cups of lettuce into each bowl. Feel free to toss it slightly to loosen up the lettuce.

Secondly, place two cups of your chopped chicken on top of the lettuce in each of the bowls.

Next, sprinkle two heaping tablespoons of heated black beans and two heaping tablespoons of heated corn onto each salad. You will also sprinkle two heaping tablespoons of your diced tomato onto each salad. I say “heaping” because I like extra of both. Heck, throw in another tablespoon of whatever you like if you want!

Lastly, you will grab your avocado half that you have already sliced up and put half of the slices into each salad. You are welcome to dig into the salad at this point OR you can drizzle on some dressing for a bit of extra zing and then dig in.


See?! This dinner is insanely easy and great for so many occasions. In addition, you don’t feel guilty while eating it. That alone is always wonderful! Give this salad a try and then go out and celebrate today!


Fiesta Salad for Two

Servings: 2     Time: 20 minutes (excludes chicken cook time)

  • 4 packed cups of chopped lettuce, divided (leafy, romaine, or iceberg)
  • 4 cups chopped chicken, divided
  • 1/4 heaping cup black beans, divided (I used Bush’s brand)
  • 1/4 heaping cup whole kernel corn, divided (I used Del Monte brand)
  • 1/4 heaping cup diced tomato, divided
  • 1/2 large hass avocado, divided

  1. Prepare or buy pre-cooked chicken. A hint of spicy seasoning pairs well on the chicken! I cooked my chicken breasts with some taco seasoning for around 35 minutes at 375°.
  2. Wash, dry, and chop lettuce. My pieces were ~2″ x 2″. Leafy green, romaine, or iceberg are all good options.
  3. Go ahead and separately start to heat up black beans and corn on the stove over medium-low heat. Also, dice up your tomato and set aside (I used 1/2 of a large greenhouse tomato).
  4. Lastly, grab your large hass avocado and slice it in half. Place the leftover half in the fridge for later use. With the remaining half, gently slice it just to the peel (do not cut through the peel) horizontally once, and then do around five vertical slices. Keep in the peel and set aside.
  5. Grab your chicken and chop it up into ~1″ pieces. I like to chop it up while it’s warm, but you are free to use cold chicken.
  6. Divide up the lettuce by placing 2 packed cups of lettuce in one bowl and the other 2 packed cups in a second bowl.
  7. Place around 2 cups of chopped chicken into each bowl on top of the chopped lettuce.
  8. With black beans well heated, sprinkle 2 heaping tablespoons onto each salad.
  9. With corn well heated, sprinkle 2 heaping tablespoons onto each salad.
  10. Grab diced tomato and sprinkle 2 heaping tablespoons onto each salad.
  11. Grab the avocado half and pop out the slices and divide it evenly among each salad.
  12. If you want, drizzle some dressing on top and get to munchin’!

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