Darkened Chicken and Avocado Salad

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Planning Time 5 minutes

Cook Time 15 minutes

Complete Time 20 minutes

Servings 4





Fixings


Darkened Chicken:


2 boneless skinless chicken bosoms



1/2 tsp paprika


1/2 tsp garlic powder


1/2 tsp stew powder


1/2 tsp cumin discretionary


1 tbsp olive oil


squeeze salt and pepper


Avocado Salad:


2 containers romaine lettuce can likewise utilize infant spinach


1 expansive tomato


1 little red onion


1/2 glass cucumber


2 avocados


1 tbsp olive oil


1 tbsp cilantro crisp or dried


1/2 tsp salt


1/2 tsp pepper


Guidelines


Defrost chicken preceding beginning. Wash and pat dry. In a little bowl, combine the paprika, garlic powder, bean stew powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium warmth in a griddle until never again pink in focus (around 15 minutes, contingent upon thickness).


Wash, dry, and cleave lettuce. Strip, pit, and slash the avocados just as the tomato, onion, cucumber into wanted size. More often than not around 1/2 inch pieces. Add every one of the fixings to an expansive serving of mixed greens bowl, showering the olive oil and sprinkling the salt, pepper, and cilantro. Hurl with tongs.


Expel the chicken and cut corner to corner into strips, put over plate of mixed greens and serve promptly.
Darkened Chicken and Avocado Salad Darkened Chicken and Avocado Salad Reviewed by Admin on February 14, 2019 Rating: 5
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