Chicken + Crisp Cucumber Salad w/ Creamy Avocado Dressing

Summertime Dinners! THIS Homemade Avocado Dressing is FANTASTIC, so make a bunch!
Makes 5-6 servings

Ingredients:

• 1.5 lbs. chicken thighs, skinless boneless, or breasts
  
• 2 Tbsps avocado oil, or olive oil
  
• 2 tsps smoked paprika
  
• 1/4 tsp each onion powder, garlic powder, cayenne pepper, sea salt
  
• 1/2 red onion, sliced
  
• 2 organic corn cobb, steamed or grilled, kernels cut
  
• 1 cup cherry tomatoes, halved or quartered
  
• 8 cups mixed salad greens of your choice
  
• 2 large, fresh Englosh cucumbers, cut into strips
  
• 1/2 cup green olives

Creamy Avocado Dressing:

• 1 ripe avocado
• 2 fresh garlic cloves, minced
• 2 Tbsp diced red onion
• 1/4 cup cilantro or parsley
• 1 Tbsp extra virgin olive oil
• 4 Tbsp plain Greek yogurt
• juice of 1 fresh lime
• 1/4 tsp onion or garlic powder
• 1/2 tsp sea salt

Instructions:

In a large bowl, combine chicken thighs with oil, all the spices, salt and pepper.

Heat oil in a large skillet over medium-high heat. Add chicken and cook both sides until dark brown (about 4-5 minutes each side).

Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.

Arrange salad leaves, cherry tomatoes, red onion, cucumber, olives onto a serving platter then place the chicken on top.

Drizzle with Avocado dressing.

Dressing:

Place all dressing ingredients in a small food processor and pulse until smooth.

Enjoy!

❤Rachel

Chicken + Crisp Cucumber Salad w/ Creamy Avocado Dressing

Category Lunch Salads

Ingredients

• 1.5 lbs. chicken thighs, skinless boneless, or breasts
• 2 Tbsps avocado oil, or olive oil
• 2 tsps smoked paprika
• 1/4 tsp each onion powder, garlic powder, cayenne pepper, sea salt
• 1/2 red onion, sliced
• 2 organic corn cobb, steamed or grilled, kernels cut
• 1 cup cherry tomatoes, halved or quartered
• 8 cups mixed salad greens of your choice
• 2 large, fresh Englosh cucumbers, cut into strips
• 1/2 cup green olives

Creamy Avocado Dressing:

• 1 ripe avocado
• 2 fresh garlic cloves, minced
• 2 Tbsp diced red onion
• 1/4 cup cilantro or parsley
• 1 Tbsp extra virgin olive oil
• 4 Tbsp plain Greek yogurt
• juice of 1 fresh lime
• 1/4 tsp onion or garlic powder
• 1/2 tsp sea salt

Instructions

1. Dressing: Place all dressing ingredients in a small food processor and pulse until smooth.
2. In a large bowl, combine chicken thighs with oil, all the spices, salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Add chicken and cook both sides until dark brown (about 4-5 minutes each side).
4. Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thickly.
5. Arrange salad leaves, cherry tomatoes, red onion, cucumber, olives onto a serving platter then place the chicken on top.
6. Drizzle with Avocado Dressing.

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