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5 from 1 vote

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

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author North South Blonde

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).
  • Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about 1/2 inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.
  • Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately.