Grilled Chicken and Avocado Salad

★★★★★

Chicken

Prep Time: 5 Min Cook Time: 15 Min Servings: 4

Ingredients

The Grilled chicken

2 boneless skinless chicken breasts grilled, sliced horizontally

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon cumin, optional

1/2 teaspoon powdered chicken stock, optional

1 tablespoon olive oil

Pinch salt and fresh cracked pepper


The avocado salad

2 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

1 small onion, chopped

1/2 cup cucumber, chopped

2 avocados

1 tablespoon olive oil

1 tablespoon chopped cilantro, fresh or dried

Salt and freshly cracked pepper, to taste

Parmesan shavings, optional

Directions

1. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil. Coat the chicken breasts and cook on medium-low heat in a skillet until no longer pink in the 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, and cucumber. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling with salt, pepper, and cilantro. Toss with tongs until fully combined and sprinkle with parmesan shavings. You can also use our apple cider vinegar dressing.

3. Once cooked, remove the chicken to a cutting board and cut diagonally into strips, place on top of the salad and serve the blackened chicken avocado salad immediately.