Blackened Chicken and Avocado Salad

  • Serving Size4

    Ingredients

    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

    Directions

    1

    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).

    2

    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.

    3

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

    Recipe adapted from: northsouthblonde.com            

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