Blackened Chicken and Avocado Salad
Blackened Chicken and Avocado Salad is the easiest and healthiest meal you will ever make. In less than 20 minutes, you’ll have a nutrient packed, delicious and filling lunch or dinner that aids in weight loss.
THE RECIPE
INGREDIENTS
Blackened Chicken:
- 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
Avocado Salad:
- 2 cups romaine lettuce can also use baby spinach
- 1 large tomato
- 1 small red onion
- 1/2 cup cucumber
- 2 avocados
- 1 tbsp olive oil
- 1 tbsp cilantro fresh or dried
- 1/2 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
- 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.
This recipe and image adapted from: northsouthblonde.com
