Blackened Chicken Salad
For the Salad:
2 cloves garlic, minced
3 tbsp fresh lime juice
teaspoon extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon kosher salt
1 can chickpeas, rinsed and drained
175g fresh cooked corn
175g cherry tomatoes, quartered
40g minced red onion, finely diced
15g coriander, chopped
1 sliced avocado
For the chicken
4 boneless, skinless chicken breasts
olive oil spray
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Preheat oven to 180C.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the chickpeas, corn, tomato, onion and coriander; mix well.
Heat a cast-iron pan over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, 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 the other side. Transfer to the oven and bake until no longer pink in the centre and the juices run clear. About 8 to 10 minutes. Slice chicken.
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.