A girls gotta take advantage of warm days in December. So, grilled chicken it is!
I wanted lots of variety in today's salad, so I picked lettuce from three different spots in our hoop building.
For some extra crunch, I added some purple kale. Green onions are a must. Then, because this salad has a Mexican taste, I grabbed some fresh cilantro. Carrots were already picked and ready to use, and cherry tomatoes came out of the freezer, roasted for 15 minutes at 400 degrees. But you could use fresh cherry tomatoes, too.
I had to buy the avocado. You can't win them all.
Blackened Chicken Salad
4 chicken breasts
1 tsp paprika
1 1/2 tsp garlic powder
1/4 tsp smoked paprika
1 tsp cumin
2 T olive oil
1/4 lb assorted lettuce (about 4 cups), washed and chopped
1/2 c cherry tomatoes
2 green onions
4-5 stems cilantro
4 yellow carrots, chopped
2 avocados, chopped
tortilla strips, optional
shredded cheddar cheese, optional (but always at our house)
1. Preheat grill.
2. Mix together in a large bowl the paprika, garlic powder, smoked paprika, cumin, and olive oil.
3. Add the chicken to the spice mixture and cover chicken thoroughly.
4. Place chicken on preheated grill. Grill chicken for 7-9 minutes per side, cooking to an internal temperature of 165 degrees.
5. Meanwhile, combine the lettuce, cherry tomatoes, cilantro, carrots, and avocado.
6. Remove chicken from grill. Allow to rest 2-3 minutes, then slice into strips.
7. Serve on top of lettuce, with your favorite salad dressing. (Catalina is my go-to for this salad.) Add tortilla strips and shredded cheese, if so desired.
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