Blackened Chicken Fiesta Salad
Savor the bold flavors of blackened chicken served atop a vibrant chickpea salad bursting with fresh corn, juicy tomatoes, creamy avocado, and a zesty splash of lime juice. This delightful meal is perfect for a hassle-free weeknight dinner!
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Ingredients
- 2 cloves garlic
- pinch crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 15 oz can chickpeas
- 1 cup fresh cooked corn
- 1 cup cherry tomatoes
- 1/4 cup minced red onion
- 1/4 cup cilantro
- 4 oz diced avocado
- 4 boneless
- olive oil spray
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon extra virgin olive
- 1 tsp cumin
- 3 tbsp fresh lime juice
Instructions
- 1
Begin by setting your oven to 350°F (175°C) to preheat.
- 2
In a spacious mixing bowl, combine minced garlic, lime juice, oil, cumin, crushed red pepper flakes, and salt; stir until well blended.
- 3
Incorporate the chickpeas, corn, diced tomato, chopped onion, and cilantro into the bowl; toss thoroughly to combine.
- 4
Heat a cast iron skillet on high for approximately 5 minutes until it reaches a smoking temperature.
- 5
In a separate bowl, blend together paprika, salt, cayenne pepper, cumin, thyme, and garlic powder. Lightly coat both sides of the chicken breasts with cooking spray, then evenly apply the spice mixture to the chicken.
- 6
Carefully place the seasoned chicken in the preheated skillet and sear for 1 minute. Flip the chicken and sear the opposite side for another minute. Then, transfer the skillet to the oven and bake until the chicken is no longer pink in the center and the juices run clear, with an internal temperature of 165°F (74°C), which should take about 8 to 10 minutes. Once done, slice the chicken.
- 7
When you're ready to serve, gently fold the avocado into the salad mixture, place the sliced chicken on top, and serve immediately.