Cajun Lime Chicken Avocado Corn Salad

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Ingredients:

Blackened Chicken:

• 1/2 lb chicken breast (boneless, skinless, thinly sliced)
• 1 tbsp olive oil (extra virgin)
• 1/8 tsp salt (or to taste)
• black pepper (to taste)
• 1/4 tsp smoked paprika (or regular)
• 1/8 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp chili powder
• 1/8 tsp oregano
• 1/2 lime (juiced)

Cilantro Lime Juice Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil (extra virgin)
• 1 tbsp cilantro (freshly chopped (or parsley))
• 1/4 tsp salt (or to taste)
• 1/8 tsp pepper (or to taste)
• 1/4 tsp crushed red pepper flakes (or to taste, optional)

Salad:

• 1 english cucumber (cut lengthwise and then into slices)
• 1 cup cherry tomatoes (halved)
• 1/4 medium red onion (sliced thin)
• 1 ear of corn (cooked)
• 1 medium avocado (pitted, peeled, diced)

Instructions:

Chicken:

1. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
2. Remove chicken from package. Rinse and pat dry.
3. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
4. Add the chicken breast and toss to coat.
5. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
6. Remove from pan to a plate and allow to cool.

Cilantro Lime Juice Dressing:

1. While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

1. Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
2. Drizzle dressing over the top. Toss to fully combine.

This article and recipe adapted from this site

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