Blackened Chicken Fiesta Salad
User Reviews
5
Blackened Chicken Fiesta Salad
Description
This salad combines boneless, skinless chicken breasts coated in a blend of paprika, cumin, cayenne, garlic powder, thyme, and salt, quickly seared in a hot cast iron skillet to develop a blackened crust, then finished in the oven. The salad base consists of chickpeas, fresh corn, quartered cherry tomatoes, finely diced red onion, and chopped cilantro dressed with lime juice, garlic, and olive oils.
The avocado is gently folded into the salad just before serving, adding creaminess that balances the smoky, slightly spicy chicken and fresh vegetables. The dish blends smoky warmth, fresh acidity, and varied textures, making it suitable as a main course for a light lunch or dinner.
The salad is best served immediately after combining the avocado and sliced chicken to maintain freshness and texture.
Ingredients
- 2 cloves garlic (minced)
- 4 boneless (skinless chicken breasts)
- 3 tbsp lime juice fresh
- olive oil spray form
- 1 teaspoon extra virgin olive oil
- 2 teaspoons paprika
- 1 tsp cumin
- 1 teaspoon kosher salt
- pinch red pepper flakes crushed
- 1 teaspoon cumin ground
- 1/2 teaspoon kosher salt
- 1 teaspoon thyme ground
- 15 oz chickpeas rinsed and drained, canned
- 1/2 teaspoon cayenne pepper
- 1 cup corn from 1 large ear, fresh, cooked
- 1/2 teaspoon garlic powder
- 1 cup cherry tomato quartered
- 1/4 cup red onion finely diced, minced
- 1/4 cup cilantro (chopped)
- 4 oz avocado 1 small haas, diced
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
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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