Prepare to embark on a culinary adventure that will transform your ordinary meal into an extraordinary sensory experience! This Blackened Chicken Salad with Avocado isn't just another recipe—it's a flavor explosion that combines the smoky, spicy intensity of perfectly seared chicken with the fresh, crisp elegance of mixed greens. Imagine cutting into a perfectly seasoned chicken breast with a dark, tantalizing crust that gives way to juicy, tender meat, all nestled atop a vibrant salad that promises to awaken your taste buds and leave you craving more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 chicken breasts
- 2 tablespoons blackening seasoning
- 1 avocado, sliced
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Prepare the chicken by patting the chicken breasts dry with paper towels to ensure even seasoning and better blackening.
- Generously coat both sides of the chicken breasts with blackening seasoning, pressing the spice blend into the meat to create an even, thick coating.
- Heat olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering and almost smoking.
- Carefully place the seasoned chicken breasts into the hot skillet, allowing them to cook without moving for 6-7 minutes until a dark, crispy crust forms.
- Flip the chicken and cook the other side for an additional 6-7 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove chicken from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute.
- While chicken rests, prepare the salad by combining mixed greens, halved cherry tomatoes, and thinly sliced red onion in a large serving bowl.
- Slice the rested chicken breasts against the grain into thin strips.
- Arrange sliced chicken over the prepared salad greens.
- Slice the avocado and distribute evenly over the salad.
- Drizzle the salad with olive oil and fresh lime juice, then season with salt and pepper to taste.
- Serve immediately while the chicken is still warm and enjoy your blackened chicken salad.
Tips
- Dry Chicken is Key: Always pat your chicken breasts completely dry before seasoning. This ensures a perfect, crispy blackened exterior.
- Cast-Iron Skillet Magic: Use a cast-iron skillet for the most authentic blackening technique. The even heat distribution creates that signature dark, flavorful crust.
- Don't Move the Chicken: Once the chicken hits the hot pan, resist the urge to move it. Let it develop a beautiful crust for 6-7 minutes before flipping.
- Temperature is Critical: Use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety without overcooking.
- Resting is Crucial: Always let the chicken rest for 5 minutes after cooking. This helps redistribute juices, keeping the meat tender and flavorful.
- Fresh is Best: Use fresh lime juice and ripe avocados for the most vibrant flavor profile.
- Customize Your Seasoning: Feel free to adjust the blackening seasoning to your spice preference—make it mild or kick it up a notch!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 24g
Protein: 43g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 80mg
