Blackened Chicken & Avocado Salad

If you saw my IG story last night, you already saw this deliciousness… Now here’s the recipe 🙂 It was super simple to make and reallly healthy, but not like the healthy that tastes boring… The good kind of healthy. Ever since getting back from Europe my stomach has been all out of whack. It’s weird to me because I seriously ate more carbs then I ever have… Pasta, pizza, pasta, pizza oh, and gelato. I’m for reals not exaggerating when I say that is ALL I ate and guess what… I lost weight! What was even better is my stomach never ever hurt. Anyone who knows me well knows I take about 15 vitamins/enzymes a day, 3 of those being digestive that I take with every meal because I always have something that upsets my stomach. In the last couple years I’ve cut out soy products almost all the way (unfortunately it’s in so many things that it seems somewhat impossible) and realized I was allergic to honey. So as you an imagine knowing we were going to be eating all of these random things from random places, mostly consisting of all carbs, I was a little nervous as to what I was going to have to deal with. To my surprise, nothing other then eating the best dang food of my life. Now not even a week since I’ve been back my stomach has been all over the place. I’ve actually come across a few blogs that talk about this same thing and will keep you babes posted as time goes on… But I’m doing everything in my power to try and stay away from stuff. I told Kirby today food in America is tainted 🙁

Anyway, when I found this recipe on Pinterest from North South Blonde I was so excited that it was made with the most simple ingredients, all of which I either already had on hand or could grab in the garden (minus the cucumber and onion, although we did plant onions!) AND it could be made in 20 minutes! Whoop, whoop!

Enjoy loves!

Print Recipe
Blackened Chicken & Avocado Salad
Prep Time 20 Minutes
Servings
Servings
Ingredients
Blackened Chicken
Avocado Salad
Prep Time 20 Minutes
Servings
Servings
Ingredients
Blackened Chicken
Avocado Salad
Instructions
  1. 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).
  2. Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about ½ 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.
  3. Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately.
Recipe Notes

* Gluten-Free, Paleo, Whole 30 approved
**Note: Funny thing, I didn't notice it served 4 so I made it in two bowls and neither Kirby and I could finish it haha. So if you are making it for two I would advise to put the olive oil on individually so you can have leftovers or lunches set for the next day and to only cut one avocado 🙂
***Original Author: North South Blonde

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