Chicken Fiesta Salad
- For the Fiesta Salad:
- ·
2 cloves garlic, minced
- ·
3 tbsp fresh lime juice
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1 teaspoon extra virgin olive
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1 tsp cumin
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pinch crushed red pepper flakes
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1/2 teaspoon kosher salt
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15 oz can chickpeas, rinsed and
drained
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1 cup fresh cooked corn (from 1 large
ear)
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1 cup cherry tomatoes, quartered
- ·
1/4 cup minced red onion, finely
diced
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1/4 cup cilantro, chopped
- ·
1 avocado, diced
- For the chicken:
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4 boneless, skinless chicken breasts
- ·
olive oil spray
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2 teaspoons paprika
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1 teaspoon kosher salt
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1 teaspoon ground cumin
- ·
1/2 teaspoon cayenne pepper
- ·
1/2 teaspoon garlic powder
Preheat oven to 350F. In a large bowl,
combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the chickpeas, corn, tomato, onion and cilantro; mix
well.
Heat a cast iron skillet over high heat for 5 minutes
until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, and garlic
powder. Spray the chicken breasts with cooking spray on both sides, then coat
the chicken breasts evenly with the spice mixture.
Place the chicken in the hot skillet, and cook for 1
minute. Turn, and cook 1 minute on other side. Transfer to the oven and bake
until no longer pink in the center and the juices run clear and a thermometer
reads 165F inserted in the center, about 15 to 20 minutes. Slice chicken.
When ready to eat, gently mix avocado into the salad, top
with chicken and serve right away. Serves 4. (Adapted from Skinnytaste)
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