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Blackened Chicken Salad

Tina Roberts
Simple salad for a summer day
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Servings 4

Ingredients
  

For rub

  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper or more to taste
  • 1/8 teaspoon black pepper
  • 1/2 onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 2-3 chicken breasts
  • oil for cooking
  • salad greens for 4 - I used about 10 cups
  • 1 avocado sliced
  • 1 red bell pepper diced
  • 1 jalapeno pepper sliced
  • Lime Dressing

Instructions
 

  • Combine the first seven ingredients.
  • Coat each chicken breast with the rub.
  • Heat up a skillet with enough oil to lightly coat. Or use a coconut oil spray to keep these FP.
  • Place chicken breasts in warm skillet, allow to darken on one side, flip and finish cooking through.
  • While chicken cooks, layer your serving dish with your favorite mix of salad greens. Top with red bell peppers and any other salad toppings you prefer. I added my avocado on the sides because not everyone in my house can have them. I put the jalapeno in a bowl for the brave!
  • Remove breasts from pan and allow to sit for a few minutes before slicing to lay on the bed of greens.
  • Either dress the entire salad at this point or dress them individually.