Ingredients
- 2 Chicken breasts, boneless skinless
- 2 Avocados
- 1 tbsp Cilantro
- 1/2 cup Cucumber
- 2/3 tsp Garlic powder
- 1 Red onion, small
- 2 cups Romaine lettuce
- 1 Tomato, large
- 1/2 tsp Chili powder
- Salt and pepper to taste
- 1/2 tsp Paprika
- 2 tbsp Olive oil
- 1/2 tsp Cumin
Avocado Chicken Salad Directions
Defrost prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes). Chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into ½ inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling salt, pepper, and cilantro. Toss with tongs. Remove the chicken and cut diagonally into strips, place on top of salad and serve.
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