Picture this: a vibrant salad that dances on your taste buds like a fiesta, each bite a burst of zesty excitement. It’s like the perfect summer day captured in a bowl—sunny, bold, and utterly irresistible. Trust me, this blackened chicken salad isn’t just food; it’s an experience you won’t want to miss.
Steps
- Preheat your oven to 350°F (175°C). In a large bowl, mix together minced garlic, fresh lime juice, olive oil, cumin, crushed red pepper flakes, and kosher salt.
- Add rinsed and drained chickpeas, fresh cooked corn, quartered cherry tomatoes, finely diced red onion, and chopped cilantro to the bowl. Stir everything together until well combined.
- Heat a cast iron skillet over high heat for about 5 minutes until it is extremely hot. While the skillet is heating, blend paprika, salt, cayenne, cumin, thyme, and garlic powder in a separate bowl.
- Spray both sides of the chicken breasts with cooking spray, then coat them evenly with the spice mixture. Place the chicken in the hot skillet and cook for 1 minute on each side.
- Transfer the skillet with the chicken to the preheated oven and bake for 8 to 10 minutes, or until the chicken is cooked through and a thermometer reads 165°F (74°C) at the center.
- Slice the cooked chicken. Before serving, gently fold diced avocado into the salad mixture. Top the salad with the sliced chicken and serve immediately.
Ingredients
- 2 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 1 teaspoon extra virgin olive oil
- 1 teaspoon cumin
- Pinch of crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 15-ounce can of chickpeas, rinsed and drained
- 1 cup fresh cooked corn (from 1 large ear)
- 1 cup cherry tomatoes, quartered
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 4 ounces diced avocado (from 1 small Haas avocado)
- Paprika
- Salt
- Cayenne pepper
- Cumin
- Thyme
- Garlic powder
- Cooking spray for chicken breasts
Nutritional Values
Calories: 2064 kcal | Carbohydrates: 160 g | Protein: 240 g | Fat: 54 g | Cholesterol: 664 mg | Sodium: 3420 mg | Fiber: 36 g | Sugar: 8 g
FAQ
- What is blackened chicken, and how is it different from grilled chicken?
- Blackened chicken is prepared using a specific cooking technique involving a Cajun spice blend that is seared to create a flavorful crust. Unlike grilling, which focuses on cooking the meat through heat, blackening emphasizes the unique seasoning that gives the chicken its distinctive taste and appearance.
- Can I adjust the spice level in the Blackened Chicken Fiesta Salad?
- Yes, the spice level can be modified to suit your preference. The recipe is mildly spicy, but you can increase the amount of cayenne pepper if you prefer a hotter dish.
- Is it necessary to use a cast iron skillet for blackening the chicken?
- While a cast iron skillet is recommended because it retains heat well and helps achieve a good char, you can use a different heavy-bottomed pan if needed. However, the results might vary slightly.
- Can the salad be prepared in advance?
- Yes, the salad components can be prepared ahead of time, but it is advisable to add the avocado just before serving to prevent it from browning.
- What are some serving suggestions for this dish?
- The Blackened Chicken Fiesta Salad can be served as a light summer meal. It can also be paired with rice or quinoa for a more filling option. If you have leftovers, consider packing them for lunch, remembering to add the avocado just before eating.
Tips
- For the best charred effect, use a cast iron skillet when blackening the chicken. Ensure the skillet is smoking hot before adding the chicken to achieve that perfect crust.
- If you prefer a spicier kick, consider increasing the amount of cayenne pepper in the blackening spice blend to suit your taste.
- To keep the avocado fresh and prevent it from browning, add it to the salad just before serving, especially if you plan to pack leftovers for lunch.
- For a heartier meal, consider serving the Blackened Chicken Fiesta Salad alongside rice or quinoa, adding extra nutritional value and substance.
Equipment
- Cast iron skillet
- Instant-read meat thermometer
