Blackened Chicken & Avocado Salad
Servings Prep Time
4Servings 20Minutes
Servings Prep Time
4Servings 20Minutes
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