Blackened chicken summer salad

Savor the flavor explosion of blackened chicken atop a refreshing summer salad. This recipe will tantalize taste buds with every bite.

Ingredients:

• 1 handful baby romaine
• 2 cups spinach
• 1/60g red onion julienne
• 1/60g raspberry
• 1/60g cucumber sliced
• 1/60g radish sliced
• 1/60g cherry heirloom tomato halves
• 1/60g candied walnuts
• 1/2 avocado
• 1/4 cup white truffle oil
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 pinch salt
• 1 baguette
• 2 tablespoons curry powder
• 1 pinch black Pepper
• 230g chicken tights boneless
• 2 tablespoons Blackened seasoning
• 1/8 cup lime juice
• 30g olive oil

Instructions:

1. - Combine mashed avocado, vinegar, lime juice in a blender until smooth, gradually incorporating vegetable oil and then blend in the truffle oil to create an emulsion - Dice the baguette into cubes and toss with olive oil, salt, pepper, and curry powder in a mixing bowl. Toast in the oven at 180 °Cor approximately 5-7 minutes or until the bread turns golden brown - Rub the chicken with blackened seasoning, heat olive oil in a skillet, sear the chicken on one side, then flip and finish cooking in the oven at 180 °Cor 5 minutes
2. Toss the greens with the dressing in a bowl. Divide into salad bowls, sprinkle toppings evenly over each. Finish by adding croutons and slicing the cooked chicken

Summary:

• Calories: 3402 kcal
• Fat: 263 g
• Protein: 84 g
• Carbs: 189 g
• Potassium: 2088 mg
• Magnesium: 307 mg