Ingredients
- For the Blackened Chicken:
- 2 boneless skinless chicken breasts, sliced horizontally
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin (optional)
- ½ teaspoon powdered chicken stock (optional)
- 1 tablespoon olive oil
- Pinch of salt and fresh cracked pepper
- For the Avocado Salad:
- 2 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 small onion, chopped
- 2 avocados, diced
- 1 tablespoon olive oil
- 1 tablespoon chopped cilantro (fresh or dried)
- Salt and fresh cracked pepper, to taste
- Parmesan shavings (optional)
Instructions
- Cook the Chicken: In a small bowl, mix the paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil. Coat the chicken breasts with the marinade. Heat a skillet over medium-low heat and cook the chicken for about 15 minutes, or until fully cooked, depending on the thickness. If the chicken browns too quickly, reduce the heat.
- Prepare the Salad: In a large salad bowl, combine the chopped romaine lettuce, diced avocado, cherry tomatoes, and onion. Drizzle with olive oil, and season with salt, pepper, and chopped cilantro. Toss to combine.
- Assemble the Salad: Once the chicken is cooked, transfer it to a cutting board and slice it into ½-inch strips. Place the sliced chicken on top of the salad and sprinkle with optional Parmesan shavings.
- Serve: Enjoy immediately or drizzle with apple cider vinegar dressing for added flavor.
Notes
- You can swap the chicken for grilled shrimp or a plant-based protein for variation.
- The salad can be prepped ahead and stored in the fridge for quick lunches or dinners throughout the week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad, Healthy Meal
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
