Ingredients
Chicken and Seasoning
- 1 lb chicken breast
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
Salad
- 4 cups mixed greens
- 1 avocado, sliced
- ½ cup cherry tomatoes
- ¼ red onion, sliced thin
Dressing
- 2 tbsp olive oil
- 1 tbsp lime juice
Instructions
- Prepare the seasoning: In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper until well combined.
- Season the chicken: Rub the spice mixture evenly over both sides of the chicken breasts to ensure full coverage and maximize flavor.
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the chicken breasts in the pan and cook for 5 to 6 minutes per side until the exterior is blackened and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Slice the chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly for serving.
- Assemble the salad: In a large bowl or on individual plates, arrange the mixed greens as the base. Top with sliced avocado, cherry tomatoes, and thinly sliced red onion.
- Add the chicken and dressing: Place the sliced blackened chicken on top of the salad. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of fresh lime juice to dress the salad lightly and add brightness.
Notes
- Adjust the amount of cayenne pepper according to your preferred spice level.
- For extra flavor, serve with a cilantro-lime yogurt dressing.
- Resting the chicken after cooking helps retain juices and keeps it tender.
- This salad can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad / Dinner
- Method: Frying
- Cuisine: American / Southwest
- Diet: Gluten Free
