Blackened Chicken Fiesta Salad

Name: Blackened Chicken Fiesta Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 2 cloves garlic; 4 boneless; 3 tbsp fresh lime juice; Olive oil spray; 1 teaspoon extra virgin olive; 2 teaspoons paprika; 1 tsp cumin; 1 teaspoon kosher salt; pinch crushed red pepper flakes; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 teaspoon ground thyme; 15 oz can chickpeas; 1/2 teaspoon cayenne pepper; 1 cup fresh cooked corn; 1/2 teaspoon garlic powder; 1 cup cherry tomatoes; 1/4 cup minced red onion; 1/4 cup cilantro; 4 oz Diced avocado

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 Servings
Calories
516 kcal
Course
Salad, Dinner
Cuisine
American

Blackened Chicken Fiesta Salad

Iris Warren

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Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado and lime juice – a quick and easy weeknight dish!

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Ingredients

Servings

2 cloves garlic (minced)
4 boneless (skinless chicken breasts)
3 tbsp fresh lime juice
Olive oil spray
1 teaspoon extra virgin olive
2 teaspoons paprika
1 tsp cumin
1 teaspoon kosher salt
pinch crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon ground thyme
15 oz can chickpeas (rinsed and drained)
1/2 teaspoon cayenne pepper
1 cup fresh cooked corn (from 1 large ear)
1/2 teaspoon garlic powder
1 cup cherry tomatoes (quartered)
1/4 cup minced red onion (finely diced)
1/4 cup cilantro (chopped)
4 oz Diced avocado (1 small haas)

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Instructions

Preheat oven to 350F.
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.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
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.
Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes. Slice chicken.
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.

Nutrition Information

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Serving 1breast, 3/4 cup salad Calories 516kcal (26%) Carbohydrates 40g (13%) Protein 60g (120%) Fat 13.5g (21%) Cholesterol 166mg (55%) Sodium 855mg (36%) Fiber 9g (36%) Sugar 2g (4%)