Preheat oven to 350F.
In a large bowl, combine the garlic, lime juice,
oil, cumin, crushed red pepper, and salt. Add the
chickpeas, corn, tomato, onion and cilantro; mix
Heat a cast iron skillet over high heat for 5
minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin,
thyme, and garlic powder. Spray the chicken
breasts with cooking spray on both sides, then
coat the chicken breasts evenly with the spice
Place the chicken in the hot skillet, and cook
for 1 minute. Turn, and cook 1 minute on other
side. Transfer to the oven and bake until no
longer pink in the center and the juices run
clear and a thermometer reads 165F inserted in
the center, about 8 to 10 minutes. Slice
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.
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