This version keeps the spirit of the original while taking it somewhere new. Two kinds of beans, fresh vegetables, avocado, and spiced chicken go into the bowl together, dressed simply with olive oil, lime juice, and honey. The result sits comfortably in all three categories at once: a main course, a substantial salad, or a dip serious enough to anchor a table. Served with homemade tortilla chips and fresh cilantro on top, it earns the name it borrows while being clear about what it is, a variation, not a replica.
When a recipe travels as far and as widely as Cowboy Caviar has, variations are not a departure from the original, they are proof of it. The best dishes inspire people to make them their own, and this one does exactly that. Adding chicken turns it into a meal for two that does not need anything alongside it, while the dressing keeps everything bright enough that the bowl tastes as good at the end as it does at the first bite.
Why This Works
Three things make this combination work. The beans provide substance and a hearty base that holds up well against the other ingredients without getting lost in the bowl. The spiced chicken adds protein and a warmth that the vegetables alone cannot provide. And the lime and honey dressing is light enough that it ties everything together without flattening the individual flavors. Every ingredient still tastes like itself, which is the quality a throw-it-all-together bowl lives or dies by.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Chicken breast
- Spices: black pepper, cumin, coriander, onion powder, garlic powder, paprika, chili powder.
- Black beans
- Red kidney beans
- Sweet corn
- Green & orange bell pepper
- Avocado
- Tomatoes
- Dressing: olive oil, lime juice, honey,
- Fresh cilantro
This short video shows how quickly and easily this recipe comes together, so you know what to expect before you start.
How to Make Cowboy Caviar with Chicken
Step 1 – Make Tortilla chips, by start heating the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Brush the tortillas with olive oil and sprinkle with salt. Using a sharp knife and slice each tortillas into 8 equal wedges. Place wedges on the baking sheet and bake for 8-12 minutes, rotating the pan halfway through to ensure even browning.
Step 2 – Cut the chicken breast in small cube and season with salt, black pepper, cumin, coriander, chili powder, onion powder, garlic powder, and paprika powder.
Heat oil in a skillet and cook the chicken on medium heat for about 5 minutes or until done. Allow to cool a little.
Step 3 – Combine the ingredients. Transfer the black beans, red kidney beans, green and orange bell pepper, tomatoes, avocado and sweet corn into a large mixing bow. Mix gently.
Step 4 – Make the dressing by mixing olive oil, lime juice, honey, salt & pepper. Pour the dressing over the salad and stir.
Step 5 – Add the cooked chicken to the salad and mix a last time.
Step 6 – Garnish with fresh cilantro and serve.
Alternatives and Substitutes
- The original Texas caviar is made with black-eyed peas, but I could not find those, so used red kidney beans. Feel free to use various types of beans.
- Instead of canned beans, you can take a more elaborate step and use dried beans instead.
- Add finely chopped red onions, something I don’t like, but maybe you do.
- Canned sweet corn can be replaced by fresh corn, cooked or grilled.
- Make the dish hot by adding a hot pepper, like a Jalapeño pepper or go even hotter.
Other Recipes with Beans to Try
Cowboy Caviar with Chicken
Pin Recipe FacebookIngredients
For the chicken
- 8 ounces chicken breast
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika powder
- 1 tablespoon olive oil
For the salad
- 3.5 ounces black beans, drained & rinsed
- 3.5 ounces red kidney beans, drained & rinsed
- 3 ounces sweet corn, canned or fresh
- 2 ounces green bell pepper, chopped
- 2 ounces orange bell pepper, chopped
- 5 ounces avocado, chopped
- 3.5 ounces tomatoes, chopped
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- salt & pepper
Garnish
- fresh cilantro
- 2 flour tortillas, 6-inch, or corn tortillas
- 2 teaspoons olive oil
- salt
Instructions
Make the tortilla chips
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- Brush the tortillas with olive oil and sprinkle with salt. Using a sharp knife and slice each tortillas into 8 equal wedges.
- Place the wedges on the baking sheet and bake for 8-12 minutes, rotating the pan halfway through to ensure even browning. Allow to cool
For the chicken
- Cut the chicken breast in small cubes and season with salt, black pepper, cumin, coriander, chili powder, onion powder, garlic powder, and paprika powder.
- Heat 1 tablespoon of olive oil in a skillet and cook the chicken on medium heat for about 5 minutes or until done. Allow to cool a little.
For the Salad
- Combine the ingredients. Transfer the black beans, red kidney beans, green and orange bell pepper, tomatoes, avocado and sweet corn into a large mixing bow. Mix gently.
- Make the dressing by mixing olive oil, lime juice, honey, salt & pepper.
- Pour the dressing over the salad and stir.
- Add the cooked chicken to the salad and mix a last time.
- Garnish with fresh cilantro and serve with the tortilla chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.