Blackened Chicken Fiesta Salad

What you need:

For the salad:

    • 2 cloves minced garlic
    • 3 Tbsp. lime juice
    • 1 tsp. extra virgin olive oil
    • 1 tsp. cumin
    • Crushed red pepper flakes
    • 1/2 tsp. salt
    • 1 can (15 oz.) chickpeas, rinsed and drained
    • 1 can (15 oz.) corn, drained
    • 1 cup cherry tomatoes, quartered
    • 1/4 cup red onion, finely diced
    • 1/4 cup cilantro, chopped

For the chicken:

    • 4 chicken breasts
    • Olive oil spray
    • 2 tsp. paprika
    • 1 tsp. salt
    • 1 tsp. cumin
    • 1 tsp. ground thyme
    • 1/2 tsp. cayenne pepper
    • 1/2 tsp. garlic powder

Directions:

    1. For the salad: In a large bowl, combine garlic, lime juice, oil, cumin, crushed red pepper flakes, and salt.
    2. Then add chickpeas, corn, tomato, onion, and cilantro. Stir well.
    3. For the chicken: In a bowl, mix together paprika, salt, cumin, thyme, cayenne, and garlic.
    4. Spray the chicken with olive oil and then rub spice mixture on each side of each piece of chicken.
    5. Heat a cast iron skillet until smoking hot. Add chicken and cook for 1 minute. Turn and cook on the other side for 1 minute.
    6. Place chicken on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes or until no longer pink on the inside.
    7. Let rest for 5 minutes and slice chicken into strips.
    8. Divide salad into bowls and top with strips of chicken.

Recipe from Skinny Taste

Posted on Fantastical Sharing of Recipes