Avocado and Charred Chicken Salad
I’ve come up with a delightful recipe for a Charred Chicken and Avocado Salad that’s both effortless to make and superbly healthy. I like to season the chicken with a robust mix of spices, including paprika, garlic, chili powder, cumin, and black pepper, all bound together with a good drizzle of olive oil. Then I grill the chicken until it gets a nice char. To dress it up, I toss it with chunky pieces of avocado and a homemade apple cider vinegar dressing that really brings the flavors alive. It’s my favorite dish for a light yet fulfilling meal, perfect for enjoying at home or for a nutritious meal on the go. It combines the hearty flavors of seasoned chicken with the creamy texture of avocado in a salad that’s as tasty as it is healthy.
For the charred chicken:
- 2 chicken breasts with no bones or skin, sliced in half widthwise
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin (if you like)
- 1/2 teaspoon of chicken bouillon powder (optional for added flavor)
- 1 tablespoon of olive oil for cooking
- A pinch of salt and freshly ground black pepper for seasoning
For the avocado salad:
- 2 cups of roughly chopped romaine lettuce
- 1 cup of cherry tomatoes, sliced into halves
- 1 small onion, finely chopped
- 2 ripe avocados, diced
- 1 tablespoon of olive oil for dressing
- 1 tablespoon of cilantro, chopped (you can use either fresh or dried)
- Salt and fresh cracked pepper to taste for seasoning
- Parmesan cheese shavings to garnish (optional, but adds a nice touch)
Instructions:
- Start by preparing the charred chicken for the salad. In a small mixing bowl, combine the paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil to create the marinade. Thoroughly coat the chicken breasts in the seasoning mix. Then, cook the chicken in a skillet over medium-low heat until fully cooked, which should take about 15 minutes, but this may vary based on the thickness of the chicken. Be sure to lower the heat if you notice the chicken is charring too quickly.
- While the chicken is cooking, take a large salad bowl and add the chopped romaine lettuce, diced avocados, halved cherry tomatoes, and chopped onion. Drizzle with olive oil and season with salt, pepper, and cilantro, giving everything a good toss to ensure the salad is well-coated. If you fancy, sprinkle over some parmesan shavings, and don’t forget a generous pour of apple cider vinegar dressing for an extra flavor boost.
- Once the chicken is done, move it to a cutting board and slice it into strips about half an inch thick. Arrange the chicken strips over the tossed salad. Serve your Charred Chicken and Avocado Salad right away and savor the flavors! Enjoy your meal!
Avocado and Charred Chicken Salad
Ingredients
For the charred chicken:
- 2 chicken breasts with no bones or skin, sliced in half widthwise
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin (if you like)
- 1/2 teaspoon of chicken bouillon powder (optional for added flavor)
- 1 tablespoon of olive oil for cooking
- A pinch of salt and freshly ground black pepper for seasoning
For the avocado salad:
- 2 cups of roughly chopped romaine lettuce
- 1 cup of cherry tomatoes, sliced into halves
- 1 small onion, finely chopped
- 2 ripe avocados, diced
- 1 tablespoon of olive oil for dressing
- 1 tablespoon of cilantro, chopped (you can use either fresh or dried)
- Salt and fresh cracked pepper to taste for seasoning
- Parmesan cheese shavings to garnish (optional, but adds a nice touch)
Instructions
- Start by preparing the charred chicken for the salad. In a small mixing bowl, combine the paprika, garlic powder, chili powder, cumin, salt, pepper, and olive oil to create the marinade. Thoroughly coat the chicken breasts in the seasoning mix. Then, cook the chicken in a skillet over medium-low heat until fully cooked, which should take about 15 minutes, but this may vary based on the thickness of the chicken. Be sure to lower the heat if you notice the chicken is charring too quickly.
- While the chicken is cooking, take a large salad bowl and add the chopped romaine lettuce, diced avocados, halved cherry tomatoes, and chopped onion. Drizzle with olive oil and season with salt, pepper, and cilantro, giving everything a good toss to ensure the salad is well-coated. If you fancy, sprinkle over some parmesan shavings, and don't forget a generous pour of apple cider vinegar dressing for an extra flavor boost.
- Once the chicken is done, move it to a cutting board and slice it into strips about half an inch thick. Arrange the chicken strips over the tossed salad. Serve your Charred Chicken and Avocado Salad right away and savor the flavors! Enjoy your meal!
