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BLACKENED CHICKEN AND AVOCADO SALAD

2.74 from 15 votes
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Course Dinner

Ingredients
  

  • Blackened Chicken
  • 2 boneless chicken breasts
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 1 Tbsp. olive oil
  • pinch salt and pepper
  • Avocado Salad
  • 2 cups Romaine, or baby spinach
  • 1 large tomato diced (omit for WildFit spring)
  • 1 small red onion diced
  • ½ cup cucumber diced
  • 2 avocados diced
  • 1 Tbsp. olive oil
  • 1 Tbsp. cilantro chopped
  • ½ tsp. salt
  • ½ tsp. black pepper

Instructions
 

  • Wash and pat chicken dry. In a small bowl, combine paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat chicken and cook on medium heat in frying pan until no longer pink in center (approx. 15 minutes, depending on thickness)
  • Wash, dry, and chop lettuce. Peel pit and dice avocados. Dice tomato, onion, cucumber into desired size. Add all the ingredients to a large salad bowl, drizzling with olive oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.
  • Remove the chicken from frying pan and cut diagonally into strips, place on top of salad and serve immediately.
Keyword Fall, Spring, Summer
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