Go Back
Print Recipe

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.