Introducing our “Deliciously Savory Blackened Chicken Salad with Avocado” – a culinary masterpiece that’s a feast for your taste buds and a treat for your health-conscious soul. This vibrant and satisfying salad brings together tender, blackened chicken with creamy avocado, creating a harmony of flavors that will leave you craving for more. Whether you’re seeking a quick, wholesome meal or a delightful dish to impress your guests, this salad promises to tantalize your senses and satiate your palate. Get ready to embark on a culinary journey that celebrates simplicity, nutrition, and, above all, the irresistible taste of perfectly seasoned chicken and creamy avocado.
Ingredients for Blackened Chicken Salad:
Blackened Chicken:
- 2 boneless skinless chicken breasts, 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 of salt and freshly cracked pepper
Avocado Salad:
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 small chopped onion
- 2 ripe avocados
- 1 tablespoon olive oil
- 1 tablespoon chopped cilantro (fresh or dried)
- Salt and freshly cracked pepper to taste
- Optional Parmesan shavings
Directions:
- Prepare the Blackened Chicken Salad with Avocado: In a small bowl, blend paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil. Coat the chicken breasts with this flavorful marinade and cook them over medium-low heat in a skillet until they’re perfectly done. This typically takes about 15 minutes, depending on the thickness of your chicken breasts. If the chicken browns too quickly, lower the heat.
- Craft the Avocado Salad: In a spacious salad bowl, combine the chopped lettuce, diced avocado, cherry tomatoes, and chopped onion. Drizzle with olive oil, sprinkle with salt, pepper, and cilantro, and toss to blend. You can also enhance the taste with a generous drizzle of our delectable apple cider vinegar dressing.
- Final Touch: Once the chicken breasts are cooked, transfer them to a cutting board and cut them into 1/2-inch strips. Place these succulent strips on top of the avocado salad, and serve the Blackened Chicken Avocado Salad promptly. Savor the deliciousness!
Top Tips for the Blackened Chicken Salad:
- Slicing the chicken breasts horizontally speeds up the cooking process. You can also opt for chicken tenders, eliminating the need to slice the chicken before cooking.
- Feel free to enhance your salad with additions like chopped cucumber, crispy bacon, corn, or olives.
- To prevent the avocado from browning, brush it with lemon or lime juice as it acts as an antioxidant, keeping the avocado fresh for longer.
- This cold chicken salad is perfect for summer, picnics, or potlucks. You can prepare it a day in advance, adding the avocado and tomato just before serving to maintain the ingredients’ freshness.
Creating Your Chicken Salad:
- For the chicken marinade, mix paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil in a small bowl. Coat the chicken breasts with this delightful marinade and cook in a skillet for about 15 minutes.
- In a roomy salad bowl, combine chopped lettuce, diced avocado, cilantro, tomato, and onion. Drizzle the salad with olive oil and season with salt and pepper. Toss the salad for a perfect blend of flavors.
- Place sliced blackened chicken atop the salad, and your Blackened Chicken Avocado Salad is ready to be served. Enjoy!
Pairing Suggestions:
This Blackened Chicken Salad is a light and refreshing dish that pairs beautifully with garlic bread, toasted pita, Caprese pull-apart bread, or homemade bread rolls.
Storing Your Blackened Chicken Salad:
This delightful salad can be stored in the fridge for up to 2 days in an airtight container. Before serving any leftover chicken salad, give it a quick toss to evenly distribute the dressing and juices.
Deliciously Savory Blackened Chicken Salad with Avocado
| Ingredients | Quantity | Cooking Instructions |
|---|---|---|
| Boneless, skinless chicken breasts | 2 | 1. Slice the chicken horizontally into thinner pieces if needed. Mix paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil in a small bowl to create a marinade. Coat the chicken with this marinade. Cook the chicken in a skillet over medium-low heat for about 15 minutes, ensuring it’s cooked through. Adjust heat if needed. |
| Romaine lettuce | 2 cups | 2. In a large salad bowl, combine the chopped lettuce. |
| Cherry tomatoes | 1 cup | 3. Add the halved cherry tomatoes to the bowl. |
| Onion | 1 small | 4. Incorporate the chopped onion. |
| Avocados | 2 | 5. Dice the ripe avocados and add them to the salad. |
| Olive oil | 2 tablespoons | 6. Drizzle the salad with olive oil. |
| Cilantro | 1 tablespoon | 7. Sprinkle the salad with chopped cilantro. |
| Salt | To taste | 8. Season with salt to your preference. |
| Pepper | To taste | 9. Add freshly cracked pepper for extra flavor. |
| Parmesan shavings | Optional | 10. Optionally, garnish with Parmesan shavings. |
The combination of perfectly seasoned blackened chicken and creamy avocado creates a taste explosion that lingers on the palate. Whether you savor it as a quick, wholesome meal or present it as the star of your next gathering, this salad consistently impresses. It’s a versatile and mouthwatering choice that embodies both health and indulgence. Embrace the goodness and make this delectable salad a regular part of your dining experience. It’s a celebration of taste and nutrition, beautifully combined for your delight.
