Blackened Chicken Salad with Avocado

This vibrant Blackened Chicken Salad combines perfectly seasoned, blackened chicken breast with creamy avocado, fresh greens, and a zesty lime vinaigrette. The bold spices create a delightful contrast to the rich avocado, making it a satisfying meal that's both healthy and full of flavor. Ideal for lunch or dinner, this salad is gluten-free and low-carb, making it suitable for various dietary preferences.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1 lime, juiced
• 1 tablespoon honey (or agave syrup for vegan option)
• 1 tablespoon apple cider vinegar

Instructions:

1. In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and pepper.
2. Rub the spice mixture evenly over the chicken breasts.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes on each side, or until cooked through and charred. Remove from heat and let rest for a few minutes before slicing.
4. In a large bowl, combine mixed salad greens, cherry tomatoes, red onion, and feta cheese (if using).
5. In a separate small bowl, whisk together lime juice, honey, apple cider vinegar, salt, and pepper to create the dressing.
6. Toss the salad with the dressing, then top with sliced blackened chicken and avocado.
7. Serve immediately and enjoy!