2 chicken breasts, split in half lengthwise
Chipotle chile powder, 1 teaspoon
Smoked paprika, 1 1/2 teaspoon
1–1/2 tsp cumin
1 tsp cooking oil
Salt and pepper
4 cups (or more) spring mix (or lettuce)
2 chopped and peeled avocados
1 cup of roasted corn kernels; see notes
4 thin slices of tiny cucumbers
1/4 fresh chopped cilantro
Sliced 1/2 cup cherry tomatoes, optional
3 teaspoons of olive oil
1 teaspoon of lime juice
2 minced little garlic cloves
Salt and pepper,
1 tablespoon of chopped cilantro
Prepare the spice mixture in a small bowl by combining salt, pepper, cumin powder, chipotle chile powder, and smoked paprika.
To uniformly coat the chicken breast, cut it in half lengthwise. Then, apply the prepared spice rub.
Cooking oil should be warmed up in a cast-iron skillet over medium heat.
Cook the chicken pieces for around 3 minutes in a single layer. Then, turn the chicken over and cook for three minutes or until well cooked.
Slice or dice it into bite-sized pieces after allowing it to cool.
In a small mixing bowl, combine olive oil, lime juice, fresh cilantro, minced garlic, salt, and pepper. Mix thoroughly and set aside.
Add greens, diced avocados, corn, cucumber, etc., to a sizable salad bowl.
The salad base is then topped with the sliced chicken and prepared dressing. Combine everything using two wooden spatulas or your hands like a salad.
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