Mexican Chicken Salad

Instructions

1. 1

   Cut the chicken breast into small pieces and season with cumin, smoked paprika, salt, and black pepper.

   Tip: Use a sharp knife to ensure even cuts.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

   Tip: Use a large skillet to prevent the chicken from steaming instead of searing.

3. 3

   Add the chicken to the skillet and cook until browned on all sides and cooked through.

   Tip: Use a thermometer to ensure the chicken is cooked to 165°F (74°C).

4. 4

   Let the chicken rest for a few minutes before chopping it into small pieces.

   Tip: This will help the chicken stay moist.

5. 5

   In a large bowl, combine the chopped chicken, diced tomatoes, avocado, cilantro, and red onion.

   Tip: Mix gently to avoid bruising the tomatoes.

6. 6

   In a small bowl, whisk together the lime juice, mayonnaise, and Greek yogurt.

   Tip: Use a whisk to ensure the dressing is smooth.

7. 7

   Pour the dressing over the chicken mixture and stir until everything is well combined.

   Tip: Taste and adjust the seasoning as needed.

8. 8

   Sprinkle the shredded cheese over the top and serve.

   Tip: Use a spatula to even out the cheese.

9. 9

   Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This will help the flavors to meld together.