Cajun Lime Chicken Avocado Corn Salad

Cájun Lime Chicken ávocádo Corn Sálád  - this sálád hás so much flávor! Creámy, light, ánd drizzled with á Cilántro Lime Dressing. It is quick ánd eásy to máke ánd perfect for your next bárbecue or get together. Light on the cálories - coming in át only 203 cálories per 1 cup serving.

The best párt? It's just ás delicious the next dáy, máking this á good meál for your to-go lunches for either work, school, or trável.

 Course                 Salad, Side Dish
 Prep Time              5 minutes
 Cook Time              8 minutes
 Total Time             13 minutes
 Servings               4 servings
 Calories               202 kcal
 Author                 Samantha Buckner

Ingredients
Blackened Chicken:

• 1/2 lb chicken breast boneless, skinless, thinly sliced
• 1 tbsp olive oil extra virgin
• 1/8 tsp salt or to taste
• black pepper to taste
• 1/4 tsp smoked paprika or regular
• 1/8 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp chili powder
• 1/8 tsp oregano
• 1/2 lime juiced

Cilantro Lime Juice Dressing:

• 3 tbsp lime juice
• 2 tbsp olive oil extra virgin
• 1 tbsp cilantro freshly chopped (or parsley)
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 1/4 tsp crushed red pepper flakes or to taste, optional

Salad:

• 1 english cucumber cut lengthwise and then into slices
• 1 cup cherry tomatoes halved
• 1/4 medium red onion sliced thin
• 1 ear of corn cooked
• 1 medium avocado pitted, peeled, diced

Instructions
Chicken:

• Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
• Remove chicken from package. Rinse and pat dry.
• Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
• Add the chicken breast and toss to coat.
• Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
• Remove from pan to a plate and allow to cool.

Cilantro Lime Juice Dressing:

• While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

• Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
• Drizzle dressing over the top. Toss to fully combine.

Recipe Notes
Avocado Tips:

• I get asked quite often how to keep the avocado fresh in salads like this. My best advice is to coat the avocado in either lemon juice or lime juice. The acidity will help prevent the avocado from spoiling so quickly.
• You can also add the avocado right before you're ready to eat this.
• I would also aim to use avocados that are just starting to turn/ripen. They will still be on the firm side, but have a little softness and give to them. Not only will they last longer, but they are easier to cut into chunks or cubes.
• Store in an airtight container in your fridge.

Additional Tips:

• As with anything - this salad is best enjoyed within the first few hours of making. The cucumbers will start to soften and lose their crisp texture from the additional moisture in the salad.
• Be sure to give this salad a good stir, as some of the dressing will settle to the bottom.
• Add the avocado and dressing right before you serve.
• If you're not a fan of cilantro, feel free to substitute with parsley.

 

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