Blackened Chicken Fiesta Salad PT25M https://img2.recipesrun.com/201907/2019/1014/6c/e/363244/300x200x90.jpg Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado, and lime juice. A quick and easy weeknight dish! The chicken is mildly spicy, you can increase the cayenne if you like it really hot. If you want to pack leftovers for lunch, leave the avocado out and add it just before serving. 2 servings Ingredients: 1/2 tsp. garlic powder 1/2 tsp. cayenne pepper 1 tsp. ground thyme 1 tsp. ground cumin 1 tsp. kosher salt 2 tsp. paprika olive oil spray 2 tsp. boneless, skinless chicken breasts 4 oz. diced avocado 1/4 cup cilantro, chopped 1/4 cup minced red onion, finely diced 1 cup cherry tomatoes, quartered 1 cup cooked corn 15 oz. chickpeas, rinsed and drained 1/2 tsp. kosher salt crushed red pepper flakes 1 tsp. cumin 1 tsp. extra virgin olive oil 3 tbsp. fresh lime juice 2 cloves garlic, minced

Blackened Chicken Fiesta Salad

3.7

( By Tracy )

Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado, and lime juice. A quick and easy weeknight dish! The chicken is mildly spicy, you can increase the cayenne if you like it really hot. If you want to pack leftovers for lunch, leave the avocado out and add it just before serving.

01 Information

Grade easy
Serving 2 servings
Calorie 516 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Chicken
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- 1 tsp. ground thyme
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 2 tsp. paprika
- olive oil spray
- 2 tsp. boneless, skinless chicken breasts
Fiesta Salad
- 4 oz. diced avocado
- 1/4 cup cilantro, chopped
- 1/4 cup minced red onion, finely diced
- 1 cup cherry tomatoes, quartered
- 1 cup cooked corn
- 15 oz. chickpeas, rinsed and drained
- 1/2 tsp. kosher salt
- crushed red pepper flakes
- 1 tsp. cumin
- 1 tsp. extra virgin olive oil
- 3 tbsp. fresh lime juice
- 2 cloves garlic, minced

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03 Method

Step 1

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.
Step 2

Heat a cast-iron skillet over high heat for 5 minutes until it is smoking hot.
Step 3

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.
Step 4

Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on another side.
Step 5

Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165 degrees F inserted in the center, about 8 to 10 minutes. Slice chicken.
Step 6

When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.

04 Author

Tracy

75 Recipes

Blackened Chicken Fiesta Salad

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