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Blackened Chicken Avocado Mexican Salad

Sarah
  • 20 minutes
  • Serves 8

INGREDIENTS

2 tsp

ground paprika

1 tsp

ground cumin

1 tsp

dried thyme

1 tsp

onion powder

1 tsp

salt

1 tsp

ground pepper

1 lb

boneless skinless chicken breasts

2 tbsp

olive oil

4 cups

chopped romaine lettuce

2

mediums avocados (sliced)

1 cup

halved cherry tomatoes

1/2 cup

sweet corn

1/2 cup

crumbled feta cheese

1

small jalapeno (finely minced)

1/4 cup

olive oil

1/4 cup

lime juice

1 tbsp

Dijon mustard

1 tbsp

agave syrup

1 clove

garlic (finely minced)

Salt and pepper