Bean salad with chicken and avocado

Name: bean salad with chicken and avocado
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Red onion; 2 el traditional olive oil; 1 tl ground cumin; 300 g salsa sauce mild little pot; 400 g canned chickpeas; 400 g black beans look; 300 g smoked chicken fillet; 1 ready to eat avocado; 1 crop romaine lettuce; 200 g tortilla chips natural

A quick meal salad, with beans, chicken and avocado. Tasty with grated cheese.

Ingredients

Directions

Cut the onions into thin half rings. Heat the oil and fry the onions and cumin for 5 minutes. Remove from the heat and add the salsa sauce.
Drain the chickpeas and beans in a colander and rinse under cold running water. Mix through the sauce.
Cut the chicken fillet into thin slices.
Cut the avocado half in half, remove the kernel and scoop out the pulp with a spoon. Cut the flesh into slices.
Remove the salad leaves. Put them on a flat dish. Spoon the bean mixture, the chicken and avocado and around it.
Serve the chips separately and put some of the chips in the salad. Yummy! .