Blackened Chicken Avocado Bowl
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| Ingredients | Quantities |
|---|---|
| Blackening Marinade | |
| Club House Sriracha & Lime | 1/2 cup |
| Canola oil | 1/2 cup |
| Club House Sea Salt, French Mediterranean | 1 tbsp |
| Chicken breasts, boneless and skinless | 2 each |
| Southwest Black Beans | |
| Black beans | 1 can |
| Red onion | 1 cup |
| Tomatoes, diced | 1 cup |
| Cilantro, chopped | 1/3 cup |
| Club House Sea Salt, French Mediterranean | 1 tsp |
| Club House Pepper, Black Ground | 1 tsp |
| Chili Lime Vinaigrette | |
| Club House Sriracha & Lime | 1 cup |
| Lime juice | 1 cup |
| French’s Dijon Mustard | 1 tbsp |
| Club House Sea Salt, French Mediterranean | 1 tsp |
| Canola oil | 3 cups |
| Blackened Chicken Avocado Bowl | |
| Romaine Lettuce | 3 heads |
| Avocado, roughly diced | 1 each |
| Pickled Jalapenos | 1/4 cup |
| Garnish | |
| Sour cream | 1/4 cup |
| Coriander | 8 sprigs |
Instructions
This recipe was created for Club House for Chefs by: Harrison Hennick, Chef Owner of Nique Restaurant in Hamilton.
For the Blackening Marinade: Combine ingredients and in a sealable container pour over chicken breasts. Marinate overnight.
For the Chili Lime Vinaigrette: In a blender, mix together French’s Dijon Mustard, Club House Sriracha and Lime Seasoning, lime juice and Club House Sea Salt, French Mediterranean until combined. Slowly emulsify oil into blender until dressing texture is consistent.
For the Blackened Chicken Avocado Bowl: Grill or sear chicken until cooked through and spices begin to blacken. Set aside to cool and rest. Chop romaine lettuce and lightly dress it with chili lime vinaigrette in a bowl and reserve. Once chicken is cool slice and reserve.
For Serving: Place dressed romaine lettuce in a bowl and top with black bean mix, avocado, pickled jalapenos and chicken. Finish with additional dressing, sour cream and coriander then serve.
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