Blackened Chicken and Avocado Salad

Salads never tasted this good. And I’ll say it again and again. This avocado salad is light, low carb, and low calorie, it’s perfect for those warmer months. Whether you are lounging on the patio with a glass of wine, or serving guests, this is everything.

It’s a salad, so adding different ingredients each time will definitely work. I’ve had strawberry and almond salads, and wow. It all depends on your taste buds and also making salads exciting to eat. There are just so many ways you can make them crunchy and filling. On top of it all, you can finally be satisfied after eating a salad, and most definitely proud of yourself for eating it!

Blackened Chicken and Avocado Salad (Gluten-Free, Paleo, Whole 30)

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 4

Ingredients

Blackened Chicken:

2 boneless skinless chicken breasts

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp cumin optional

1 tbsp olive oil

pinch salt and pepper

Avocado Salad:

2 cups romaine lettuce can also use baby spinach

1 large tomato

1 small red onion

1/2 cup cucumber

2 avocados

1 tbsp olive oil

1 tbsp cilantro fresh or dried

1/2 tsp salt

1/2 tsp pepper

Instructions

• Defrost chicken prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes, depending on thickness).
• Read full recipes here >> http://northsouthblonde.com/blackened-chicken-avocado-salad/

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