Avocado, Bean & Cotija Chicken Salad has diced avocados, crumbled cotija cheese, vegetables and steamed barley and red beans over mixed salad greens and a light and flavorful dressing and toasted pepitas.
In a medium saucepan, cook the barley per package instructions and drain. Set aside to cool.
In a small bowl add the juice from the 2 limes, olive oil, cumin and salt and pepper. Whisk to incorporate and add the diced avocado. Toss gently to coast and allow rest while prepping salad.
Chop mixed salad greens and divide between 2 bowls.
Shred or chop the roasted chicken. I usually use 1 large or 2 small chicken breast white meat.
In a salad bowl add the diced bell peppers, chopped cilantro, drained red beans, cooled barley and chicken. Pour the dressing over and toss to coat.
Top each mixed salad bowl with dressed chicken and vegetable mixture. Crumble cotija cheese and pepitas on top and serve.