Lunch Recipe | Blackened Chicken and Avocado Salad

Blackened Chicken and Avocado Salad

2 boneless skinless chicken breasts
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin optional
1 tbsp olive oil
pinch salt and pepper
2 cups romaine lettuce can also use baby spinach
1 large tomato
1 small red onion

  • 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 olive 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 1/2 inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive 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.
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