Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.

Blackened Chicken, Cucumber and Avocado Chopped Salad

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
blackened chicken, cucumber and avocado salad
Did you make this recipe?
Leave a review


For the Chicken:

  • 2 large boneless chicken breasts, skinless and defrosted
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin

For the Salad:

  • 2 avocados, diced
  • 1 romaine heart, chopped
  • 1 medium cucumber, diced
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1/41/2 cup fresh chopped cilantro
  • 2 tablespoons avocado oil


  1. Combine spices in a small bowl or dish
  2. Generously season each chicken breast with the spice mix on both sides
  3. Heat avocado oil in a pan over medium heat and add chicken once hot
  4. Don’t move chicken around too much, leave it sit without disturbing it for at least 5 minutes to get a good sear
  5. Flip chicken breasts and cook until no longer pink (10-15 minutes, depending on thickness)
  6. Remove from heat and set aside
  7. In a large bowl, combine all of the salad ingredients together except for the avocado oil
  8. Once chicken as cooled enough to handle, chop into bite-sized pieces
  9. Add into the salad and mix to combine, adding in the oil now
  10. Serve and enjoy!


Halve the recipe if only serving two or double it for a large crowd. If you’re making this for meal prep, make everything exactly as written with the exception of the diced avocado. To prevent oxidization, wait to add in the avocado in individual portions until you’re ready to eat.