Serves 4 Cook time: 30 minutes
Salad
- 2 raw chicken breasts, cubed
- 2 English cucumbers, diced
- 2 avocados, diced
- Drizzle of Olive Oil
Sauce
- 1 cup cottage cheese
- 1 lime, juiced
- 1/4 cup sriracha
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
Over medium heat, add a drizzle of oil to a frying pan. Sear the chicken in the olive oil to create a crisp outer layer and juicy inner layer.
While your chicken cooks, add all sauce ingredients to a blender. Pulse until smooth. Set aside.
Combine the cucumbers, and avocado in a large bowl. Pour the blended sauce on top of the salad and toss until coated.
Plate the salad and top with the crispy pan-fried chicken. Serve.
Stephanie Stolba 