Blackened Chicken Avocado Bowl

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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
Sour cream 1/4 cup
Coriander 8 sprigs


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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