Ingredients
Scale
Blackened Chicken
- ½ lb (225g) chicken breast, boneless and skinless
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
- ¼ teaspoon smoked paprika
- ⅛ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon dried oregano
- Juice of ½ lime
Lime Juice Dressing
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
- Crushed red pepper flakes (optional)
Salad
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 1 medium avocado, pitted, peeled, and diced
Instructions
Preparing the Chicken
- In a mixing bowl or a resealable plastic bag, combine olive oil, salt, black pepper, smoked paprika, onion powder, garlic powder, ground cumin, chili powder, and dried oregano. Mix well to create a flavorful seasoning blend.
- Add the chicken breast to the bowl and toss to coat evenly. Let it marinate for at least 10 minutes to absorb the flavors. If you have extra time, marinate for up to 30 minutes for enhanced taste.
- Heat a nonstick grill pan or skillet over medium heat and brush it lightly with olive oil.
- Once the pan is heated, add the marinated chicken breast. Cook for about 3-4 minutes per side, depending on thickness. The chicken should develop a golden brown crust and be cooked through.
- Use a meat thermometer to check the internal temperature. It should read 165°F (74°C).
- Remove the chicken from the heat and let it rest on a plate for 5 minutes before slicing into small cubes. Resting allows the juices to redistribute, keeping the meat tender.
Making the Lime Juice Dressing
- While the chicken is cooking, prepare the dressing. In a small mixing bowl, whisk together lime juice, olive oil, salt, and black pepper.
- If you like a slight kick, add a pinch of crushed red pepper flakes.
- Set the dressing aside to let the flavors blend.
Assembling the Salad
- In a large bowl, combine diced cucumber, cherry tomatoes, red onion, and chopped cilantro or parsley.
- Gently add the diced avocado, being careful not to mash it.
- Pour the lime juice dressing over the salad and toss gently to coat the ingredients evenly.
- Add the cubed blackened chicken and give the salad one final toss.
Final Touches
- Taste the salad and adjust seasoning if needed by adding more lime juice, salt, or pepper.
- Serve immediately or refrigerate for up to a few hours before serving. If making ahead, wait to add the avocado until just before serving to prevent browning.
Notes
How to Keep Avocados Fresh
Avocados tend to brown quickly after being cut. To prevent this, coat diced avocado with lime juice before mixing it into the salad. If storing leftovers, press plastic wrap directly onto the surface of the salad before refrigerating.
Cooking Chicken Perfectly
To ensure even cooking, use chicken breasts that are similar in size. If they are too thick, slice them horizontally into thinner cutlets. This allows them to cook faster and more evenly.
Time-Saving Tips
- If you are short on time, use pre-cooked rotisserie chicken instead of grilling your own.
- Chop all the vegetables while the chicken is cooking to speed up prep time.
- Double the recipe for meal prep and store portions in airtight containers for up to two days.
Customizing the Salad
This salad is highly versatile. Try adding:
- Grilled corn for a touch of sweetness
- Sliced hard-boiled eggs for extra protein
- Black beans for a heartier meal
- Crumbled feta cheese for a tangy kick
- Prep Time: 10 minutes
- Cook Time: 10 minutes