How To Make Blackened Chicken Salad Recipe
Having this spicy-rubbed chicken salad in lime juice for dinner just turn any weeknight to be something to look forward to.
Preheat oven to 350 degrees F.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the chickpeas, corn, tomato, onion and cilantro; mix well.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder.
Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot skillet, and cook for 1 minute.
Turn, and cook 1 minute on other side.
Transfer to the oven and bake until no longer pink in the center and the juices run clear. Slice chicken.
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.
- Calories: 841.62kcal
- Fat: 32.13g
- Saturated Fat: 6.67g
- Trans Fat: 0.19g
- Monounsaturated Fat: 14.56g
- Polyunsaturated Fat: 7.58g
- Carbohydrates: 81.23g
- Fiber: 16.65g
- Sugar: 15.68g
- Protein: 60.75g
- Cholesterol: 111.36mg
- Sodium: 858.92mg
- Calcium: 107.86mg
- Potassium: 1553.90mg
- Iron: 7.23mg
- Vitamin A: 78.14µg
- Vitamin C: 21.07mg
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