Spicy chicken salad recipe with white bean

Spicy Chicken and White Bean Salad [From Diana Rattray]
Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.
INGREDIENTS:

* 2 cups diced cooked chicken
* 1 can (15 ounces) great northern beans, rinsed and drained
* 1/4 cup finely chopped red bell pepper
* 1/4 cup thinly sliced green onions
* 1/2 cup sliced black olives
* 1 tablespoon lime juice
* 1 medium avocado
* Salad greens
* Sour cream, optional
* Cheddar cheese, optional
* Pickled Jalapeno pepper rings, optional
* Finely chopped cilantro
* ---
* Dressing:
* 1/3 cup cider vinegar or red wine vinegar
* 1/2 teaspoon dried leaf oregano
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1 scant teaspoon salt
* 2 teaspoons sugar or honey
* Dash cayenne, or to taste
* 1 clove garlic, finely minced
* 2/3 cup extra virgin olive oil

PREPARATION:
In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate.

Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well.Refrigerate for at least 1 hour before serving time.

To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.