Gather the ingredients so that you have everything close at hand on the counter or table.
Cook the Chicken and Beans
Drain the garbanzo and black beans in a colander.
Using a knife and cutting board, slice chicken tenders into 1-2 inch chunks.
Heat a large skillet with 2-3 tablespoons olive oil. Cook chicken for 7-10 minutes until cooked through. Add beans and cook for 3-5 more minutes.
Time Saver Option: Slice refrigerated leftover chicken or rotisserie chicken into bite-size pieces. Place in a glass bowl. Add beans to the chicken and stir to combine. Microwave on high for 3-5 minutes until the chicken is warm.
Prepare the Vegetables
With a second cutting board and clean chef’s knife, chop the sweet peppers and bell pepper.
Dice the Roma tomatoes.
Peel and slice the avocado.
Grate the cheddar cheese with a box grater.
Rinse and pat dry the Romain lettuce.
Arrange the Salad
In a large serving bowl, tear the Romaine lettuce into bite-size pieces. Add baby spinach to the bowl and toss to mix.
Add to this the chopped sweet and bell peppers, diced tomatoes, and sliced avocado.
Spoon the chicken and bean mixture over top and sprinkle with cheddar cheese.
Toss the salad with your favorite salad dressing. (I used creamy Italian.)Then sprinkle the salad with your favorite croutons. Or even better, make your own. See my recipe for Homemade Sourdough Croutons Here.Serve with your favorite snack crackers, crunch breadsticks, or flatbread. This recipe serves 4-6 people.
Notes
*You may also serve the cooked chicken and beans cold, if you prefer.