CAJUN LIME CHICKEN AVOCADO CORN SALAD

Ingredients:

Blackened Chicken:

• 1/2 lb chicken breast (boneless, skinless, thinly sliced)
• 1 tbsp olive oil (extra virgin)
• 1/8 tsp salt (or to taste)
• black pepper (to taste)
• 1/4 tsp smoked paprika (or regular)
• 1/8 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp chili powder
• 1/8 tsp oregano
• 1/2 lime (juiced)

Cilantro Lime Juice Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil (extra virgin)
• 1 tbsp cilantro (freshly chopped (or parsley))
• 1/4 tsp salt (or to taste)
• 1/8 tsp pepper (or to taste)
• 1/4 tsp crushed red pepper flakes (or to taste, optional)

Salad:

• 1 english cucumber (cut lengthwise and then into slices)
• 1 cup cherry tomatoes (halved)
• 1/4 medium red onion (sliced thin)
• 1 ear of corn (cooked)
• 1 medium avocado (pitted, peeled, diced)

Instructions:

Chicken:

• Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
• Remove chicken from package. Rinse and pat dry.
• Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
• Add the chicken breast and toss to coat.
• Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
• Remove from pan to a plate and allow to cool.

Cilantro Lime Juice Dressing:

• While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

• Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
• Drizzle dressing over the top. Toss to fully combine.

source:https://www.withpeanutbutterontop.com/cajun-lime-chicken-avocado-corn-salad/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: