Chicken + Crisp Cucumber Salad w/ Creamy Avocado Dressing
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
- Dressing: Place all dressing ingredients in a small food processor and pulse until smooth.
- 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.
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