-
Level easy
-
Prep time 15 minutes
-
Cook time 15 minutes
-
Total time 30 minutes
-
Servings 4
Course: Dinner
Main Ingredient: Chicken
Chicken
- lbs - boneless skinless chicken breasts
- 1 tablespoon - olive oil
- to taste salt and pepper
- 1/4 teaspoon - smoked paprika
- 1/8 teaspoon - onion powder
- 1/4 teaspoon - garlic powder
- 1/8 teaspoon - cumin - ground
- 1/8 teaspoon - chili powder
- 1/8 teaspoon - oregano
- 1/2 lime - juice
Dressing
- 3 tablespoons - lime - juice
- 2 tablespoons - olive oil
- to taste salt and pepper
- red pepper flakes - crushed
Salad
- 1 english cucumber - diced
- 1 cup - cherry tomatoes - halved
- 1/4 medium - red onion - thinly sliced
- cilantro
- 1 medium - avocado - diced
Chicken
- 1. Combine all chicken seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag). Add the chicken breast and toss to coat.
- 2. In the meantime, heat a nonstick griddle pan over medium heat brushed with 1 tablespoon of olive oil.
- 3. Once the grill pan is heated, add chicken breast and cook on each side approximately 3-4 minutes. Cooking time will depend on the thickness of chicken breast. Remove from the pan to a plate and allow to cool.
Dressing
- Combine all ingredients for the lime dressing into a small mixing bowl. Whisk well to combine.
Salad
- Combine in a large bowl with the ingredients.
- Drizzle the lime juice dressing over the top and toss well to combine.
Directions
- Once the chicken breast has cooled, cut into small cubes. Combine in a large bowl with the ingredients for the salad
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.