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.
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