Chopped Chicken Salad

🥘 Ingredients

• Southwest Spice Blend
  2 tsp
• avocado
  2 unit
• chicken breasts
  24 oz
• cilantro
  ½ oz
• cumin
  2 tsp
• dried oregano
  2 tsp
• lime
  2 unit
• olive oil
  2 tbsp
• pepper
• red bell pepper
  2 unit
• red onion
  2 unit
• roma tomato
  2 unit
• romaine lettuce
  2 unit
• salt
• sour cream
  2 tbsp

🍳 Cookware

• baking sheet
• large pan
• large bowl
• medium bowl
• fork

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and slice red onion into wedges. Core, seed, and thinly slice red bell pepper . Toss the peppers and onions on a baking sheet with a large drizzle of olive oil and season with salt and pepper . Place in the oven for ⏱️ 20 minutes , tossing halfway through cooking.

   red onion: 2 unit, red bell pepper: 2 unit, olive oil: 2 tbsp, salt, pepper
2. 2

   Sear the chicken: Season chicken breasts on all sides with Southwest Spice Blend , cumin , and dried oregano . Heat a drizzle of olive oil in a large pan over high heat. Sear the chicken for 2-3 minutes per side, then transfer to the baking sheet in the oven for ⏱️ 10 minutes , until cooked through.

   chicken breasts: 24 oz, Southwest Spice Blend: 2 tsp, cumin: 2 tsp, dried oregano: 2 tsp
3. 

   3

   Core and dice roma tomato . Pick cilantro leaves, then finely chop the stems. Zest and halve lime . Slice romaine lettuce into ½-inch pieces and place in a large bowl .

   roma tomato: 2 unit, cilantro: ½ oz, lime: 2 unit, romaine lettuce: 2 unit
4. 

   4

   Halve, pit, and cube avocado . Place half in a medium bowl with the lime zest, cilantro stems, and the juice of half a lime. Mash together with a fork until completely smooth. Mix in sour cream . Season with salt and pepper and additional lime juice, if needed.

   avocado: 2 unit, sour cream: 2 tbsp, salt, pepper
5. 

   5

   Heat the broiler to high or the oven to 500 degrees. Cook the chicken and veggies for an additional ⏱️ 3 minutes , until slightly charred. Toss the charred veggies into the romaine lettuce along with the tomatoes, cilantro leaves, and cubed avocado. Stir the avocado-lime dressing into the salad and toss until evenly coated. Thinly slice the chicken.
6. 6

   Plate and serve: Serve the chopped salad topped with the sliced chicken and enjoy!