Avocado Chicken Salad
INGREDIENTS LIST FOR THE AVOCADO CHICKEN SALAD Blackened Chicken 1/2 lb (225g) chicken breast boneless, skinless 1 tablespoon olive oil extra virgin Salt and fresh cracked black pepper, to taste 1/4 teaspoon smoked paprika 1/8 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon ground cumin 1/8 teaspoon chili powder 1/8 teaspoon oregano Juice of 1/2 lime Lime Juice Dressing 3 tablespoons lime juice 2 tablespoons olive oil extra virgin 1/4 teaspoon salt and fresh cracked black pepper, to taste Crushed red pepper flakes, optional Salad 1 English cucumber, diced 1 cup cherry tomatoes, halved 1/4 medium red onion, thinly sliced Cilantro or parsley 1 medium avocado pitted, peeled, diced
DIRECTIONS Chicken: 1. Combine all chicken seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag). Add the chicken breast and toss to coat. 2. In the meantime, heat a nonstick griddle pan over medium heat brushed with 1 tablespoon of olive oil. 3. Once the grill pan is heated, add chicken breast and cook on each side approximately 3-4 minutes. Cooking time will depend on the thickness of chicken breast. Remove from the pan to a plate and allow to cool. Lime Juice Dressing: 1. While chicken is cooking, combine all ingredients for the lime dressing into a small mixing bowl. Whisk well to combine. Salad: 1. Once the chicken breast has cooled, cut into small cubes. Combine in a large bowl with the ingredients for the salad (cucumber, tomatoes, red onion, corn, and avocado). 2. Drizzle the lime juice dressing over the top and toss well to combine. Serve immediately or keep a few hours in the refrigerator, enjoy! Notes: To keep the avocado from turning brown, coat the avocado in either lemon juice or lime juice. It will act as an antioxidant.