Recipe Instructions:
The blackened chicken
2 boneless skinless chicken breasts, sliced horizontally
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin, optional
1/2 teaspoon powdered chicken stock, optional
1 tablespoon olive oil
Pinch salt and fresh cracked pepper
The avocado salad
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 small onion, chopped
2 avocados
1 tablespoon olive oil
1 tablespoon chopped cilantro, fresh or dried
Salt and fresh cracked pepper, to taste
Parmesan shavings, optional
DIRECTIONS
1. To make the blackened chicken salad with avocado: In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil. Coat the chicken breasts with the marinade and cook on medium-low heat in a skillet until cooked through – about 15 minutes, depending on the thickness of your chicken breasts. If chicken browns too fast, reduce the heat.
2. Add the chopped lettuce, diced avocado, tomato, and onion to a large salad bowl, drizzling the olive oil and sprinkling with salt, pepper, and cilantro. Toss to combine and sprinkle with parmesan shavings. You can also add a good drizzle of our apple cider vinegar dressing.
3. Once cooked, transfer the cooked chicken breasts to a cutting board and cut into 1/2-inch strips, place on top of the avocado salad and serve the blackened chicken avocado salad immediately. Enjoy!
