Cajun Chicken & Avocado Burger with Baby Spinach Salad

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 1 (5 oz) pkg baby spinach
• 1 lb chicken breasts, boneless skinless
• 2 tomatoes
• 4 whole grain buns or rolls
• balsamic vinegar
• black pepper
• coriander, ground
• cumin, ground
• Dijon mustard
• extra virgin olive oil
• oregano, dried
• paprika
• salt
• virgin coconut oil

Instructions

1. Heat a grill pan, outdoor grill, or skillet over medium heat.
2. In a small bowl, prepare cajun rub by mixing together cumin, coriander, paprika, oregano, salt, and pepper.
   • ½ tsp cumin
   • ½ tsp coriander
   • ½ tsp paprika
   • ¼ tsp oregano
   • ¼ tsp salt
   • ¼ tsp black pepper
3. Slice chicken in half horizontally to form thin fillets. Rub with spice mixture on all sides.
4. Coat grill or bottom of skillet with oil. Add chicken fillets and cook until golden brown and cooked through, 2-3 minutes per side.
   • about 2 tbsp virgin coconut oil
5. In a medium bowl, prepare dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
   • 3 tbsp extra virgin olive oil
   • 1 tbsp balsamic vinegar
   • ¼ tsp Dijon mustard
   • ⅛ tsp salt
   • ⅛ tsp black pepper
6. Wash and dry spinach. Save a small handful of leaves for the burgers; add the rest to bowl with dressing and toss to coat.
   • 1 (5 oz) pkg baby spinach
7. Wash and slice tomatoes into rounds. Halve and pit avocados; thinly slice while still in skin and scoop out.
   • 2 tomatoes
   • 2 avocados
8. Toast buns on grill/skillet.
   • 4 whole grain buns or rolls
9. To serve, spread some Dijon on buns. Top with remaining spinach leaves, chicken, and slices of tomato and avocado. Serve with spinach salad on the side. Enjoy!