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Blackened Chicken Salad Recipe

Blackened Chicken Salad Recipe

Discover a delicious and easy blackened chicken salad recipe that’s perfect for a healthy lunch or dinner. Packed with bold flavors and fresh ingredients!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 thin-sliced chicken breasts
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • kosher salt and pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon of olive oil
  • 1 small head iceberg lettuce chopped
  • 1 1/2 cups cherry tomatoes halved
  • 1 cup chopped baby cucumbers
  • 1 avocado chopped
  • ½ red onion diced
  • 1/2 cup crumbled feta cheese
raspberry chipotle vinaigrette
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons raspberry jam or preserves
  • 1 garlic clove minced
  • kosher salt and pepper
  • ¼ teaspoon chipotle chili powder
  • ⅓ cup extra virgin olive oil

Method
 

  1. I like to pound the chicken breasts with a meat tenderizer so they are all even in thickness. In a bowl, whisk together the smoked paprika, oregano, garlic powder, onion powder, a big pinch of salt and pepper and the crushed red pepper. Sprinkle it all over the chicken on both sides.
  2. Heat the olive oil in a nonstick skillet over medium heat. Once hot, add the chicken and cook until deep in color on both sides - about 3 to 5 minutes per side. I like to use thin chicken breasts so the chicken is fully cooked in the skillet - to an internal temperature of 165 degrees F. You can also grill the chicken or bake it or cook it however is easiest for you!
  3. Once the chicken is done, let it rest for 10 minutes. Then cut it into chunks.
  4. In a bowl, toss the iceberg lettuce with a pinch of salt and pepper. Toss with the tomatoes, cucumber, avocado, red onion and feta. Add on the chicken. Drizzle with the vinaigrette and serve!