Blackened Chicken Fiesta Salad

By Tracy

2 Person

25 Minutes

516 Calories

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.

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

Method

01

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.
02

Heat a cast-iron skillet over high heat for 5 minutes until it is smoking hot.
03

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.
04

Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on another side.
05

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.
06

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

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Blackened Chicken Fiesta Salad

3.8

( By Tracy )

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

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