Not So Mexican Chicken Salad

So my son-in-law Roger, who is from Mexico says politely that he likes my chicken salad but it is not Mexican. Ok, he is correct. The name is hereby changed to Southwestern Chicken Salad. You remember those chicken breasts we grilled last night? Well they are an integral part of tonight's dinner. I diced one small red onion and added 4 cloves of great garlic(crushed) in a large bowl and added a can of organic kidney beans. All was drizzled with extra virgin olive oil and balsamic vinegar. I tossed in a spoonful of chili powder, another of tomato paste and a sprinkling of red pepper flakes. Our alder wood smoked chicken breast was shredded and tossed with the spice-bean mixture and allowed to marinate in the fridge for about an hour until we had finished cleaning up from a grueling day in the yard. I tossed in some Spring Farms baby herb lettuce mix, a large handful of grated cheddar and a couple of chopped local tomatoes with one whole, perfectly ripe, diced avocado and just tossed it until it just gave up its flavor. We enjoyed our salad with beer-I had Corona Light with a lime-squeeze and Steve, his signature Full Sail Amber Ale.