The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.

You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.

Ingredients

• 1 cup black beans (drain and rinse if using can beans)
• 1 cup finely chopped kale
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced green onions
• 1/2 avocado, sliced or diced
• 1/4 rotisserie chicken, shredded or chopped
• fresh cilantro (optional)

Dressing:

• 3 tablespoons tahini
• 1 1/2 tablespoons fresh lemon/lime juice
• ground cumin to taste
• chili powder to taste
• olive oil
• salt and pepper to taste

Source: South Arm Community Kitchen

Instructions

Place the black beans, kale, tomatoes, onion, avocado and chicken in a bowl.

For the dressing,  place the tahini in a bowl (some tahini can be thick).

Mix the tahini with lime/lemon juice, olive oil, cumin, salt and pepper.

Thin out the dressing with some water if necessary.

Drizzle dressing over the bowl and garnish with fresh cilantro (optional).