Blackened Chicken and Avocado Salad

Plates of mixed greens never tasted this great. Also, I'll state it over and over. This avocado plate of mixed greens is light, low carb, and low calorie, it's ideal for those hotter months. Regardless of whether you are relaxing on the yard with a glass of wine, or serving visitors, this is everything.

Darkened Chicken and Avocado Salad

It's so critical to add bright nourishments to your eating regimen. Splendid greens are viewed as super nourishments. As it were, mind nourishment. They do your body great and you will see astounding outcomes when you join these nourishments consistently.

Ingredients :

Blackened Chicken :

2 boneless skinless chicken breasts
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin optional
1 tbsp olive oil
pinch salt and pepper

Avocado Salad :

2 cups romaine lettuce can also use baby spinach
1 large tomato
1 small red onion
1/2 cup cucumber
2 avocados
1 tbsp olive oil
1 tbsp cilantro fresh or dried
1/2 tsp salt
1/2 tsp pepper

Instructions :

Defrost chicken prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes, depending on thickness).
Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about 1/2 inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.
Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately