Blackened Chicken and Avocado Salad

  • Serving Size4


    Blackened Chicken:

    • 1 lb of boneless skinless chicken breasts
    • ½ tsp paprika
    • ½ tsp garlic powder
    • ½ tsp chili powder
    • ½ tsp cumin (optional)
    • 1 tbsp approved oil
    • pinch salt and pepper

    Avocado Salad:

    • 2 cups romaine lettuce (can also use baby spinach)
    • 1 large tomato
    • 1 small red onion
    • ½ cup cucumber
    • 2 avocados
    • 1 T approved oil
    • 1 T cilantro (fresh or dried)
    • ½ tsp salt
    • ½ tsp pepper



    Defrost chicken prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and approved oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes, depending on thickness).


    Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about ½ inch pieces. Add all the ingredients to a large salad bowl, drizzling the approved oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.


    Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately.

    Recipe adapted from:            

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