Blackened Chicken Salad
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Our blackened chicken salad is simple to make and looks amazing served on a wooden charcuterie board. This healthy and fresh salad brings together the bold flavors of blackened chicken with fresh vegetables and a tangy dressing. It’s a delicious dish that’s both nutritious and bursting with flavor.
This is such an amazing blackened chicken salad with avocado. It’s so good and even easier to make. I feel like if you’re going to make a salad, you better make a good one! For more yummy salads, try this Honey Mustard Chicken Salad or my Chicken and Avocado Caprese Salad.
What You’ll Love About this Blackened Chicken Salad Recipe
- Bold and flavorful: This salad packs a lot of flavor, from the bold taste of the seasoned chicken to the zestiness of the dressing.
- Versatile and customizable: The recipe can easily be adapted to suit your preferences by adding your favorite toppings or adjusting the level of spiciness in the seasoning.
- Healthy and satisfying: Packed with lean protein from the chicken and a variety of fresh vegetables, this salad is a nutritious and filling meal for lunch or a light dinner.
What is blackened chicken?
Blackened chicken is made with a rub or seasoning that consists of a blend of spices that create a flavorful and slightly spicy seasoning mixture. While the exact ingredients can vary, you could blend these spices together to make a blackened seasoning if you don’t have a pre-mixed jar.
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 1 tablespoon salt
These spices blend to create a smoky flavor that’s commonly associated with blackened dishes. The seasoning adds a hint of heat to the chicken. Add more or less seasoning depending on your personal preferences, and if you’re making your own blend, feel free to adjust the spice levels based on your preference by adding more or less cayenne pepper.
Ingredients
For the Salad
- Boneless, skinless chicken breasts
- Olive oil – You could also use avocado oil, or another light-flavored dressing oil
- Blackened seasoning – This gives the salad a rich, smoky, slightly spicy flavor
- Butter lettuce – Arugula or spring mix make a nice substitution
- Radishes. thinly sliced – These give this salad a bright burst of color and crunch
- Avocados, pit and skin removed and sliced – Cut these up just before you make your salad to stop them from browning
- Chives, optional, chopped for garnish
How to Make
STEP ONE: Cook the chicken. Pat the chicken breasts with a paper towel. Drizzle olive oil and blackened seasoning on top of the chicken. Rub until all of the chicken is coated. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Add the chicken breasts and cook for about 7 minutes on each side depending on thickness. Cook until an internal temperature reaches 165 degrees F. Remove to a plate and let rest until ready to slice and serve.
STEP TWO: Make the dressing. In a mixing bowl, whisk together the mustard, mayonnaise, shallot, lemon juice, white wine vinegar, and honey. Gradually add in the olive oil and whisk until smooth. Season with salt and freshly cracked black pepper to taste.
STEP THREE: Assemble the salad. Add the lettuce to a platter and top with sliced chicken, radishes, and avocado slices. Drizzle the dressing over the top. Sprinkle with chives.
Tips and Recipe Notes
- Not sure which seasoning to buy? Try using Old Bay Blackened Seasoning. It has a wonderful flavor without too much heat.
- Make sure your pan is nice and hot before you add your chicken. This ensures a good sear on the outside and makes the spices extra tasty.
- Rest the chicken: Allow the cooked chicken to rest for a few minutes before slicing. This helps retain its juices so you have tender, moist chicken.
- Use an immersion blender to make your dressing. It comes together smooth and creamy.
- If you’d like to make a vegan version, try using a can of chickpeas instead of chicken.
- Add some goat cheese or feta for a bit of extra creaminess.
What to serve with this:
- Crusty bread: A slice of crusty bread on the side is never a bad idea, plus you can soak up the dressing with it.
- Grains or rice: Blackened chicken salad is yummy served over a bed of cooked quinoa, rice, or couscous for a heartier meal.
- Soup: Pair it with a light soup, such as tomato or creamy vegetable soup, for a warm and comforting meal.
How to Store
You can store your salad to enjoy later. I recommend removing the chicken and avocado and storing them separately if possible. If you’ve already added your dressing, you may find your lettuce gets a bit soggy, but you can still eat it as long as you don’t mind.
Your dressing can be stored for up to a week in the fridge.
You can also make this ahead. Store all of the cut veggies and dressing separately in the fridge. You can pre-cook your chicken and serve it cold or warm it up again in a saute pan with a touch of oil.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as-is. But always check your own labels to be sure, especially your seasoning mix.
FAQs
Absolutely! You can use bone-in chicken breast, thighs, or drumsticks instead of boneless, skinless chicken breasts. Adjust the cooking time accordingly to ensure they are fully cooked and cut the chicken off the bone before serving.
Yes, grilling the chicken will add a rich, smoky flavor. Preheat the grill to medium-high heat and grill the seasoned chicken breasts for about 6-8 minutes per side, or until the internal temperature reaches 165°F.
Yes! If you prefer a handheld, you can add the blackened chicken, vegetables, and dressing to a wrap or on the sandwich bread of your choice.
Side Dish Recipes To Enjoy
Blackened Chicken Salad
Ingredients
For the Salad
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 tablespoon blackened seasoning
- 1 head butter lettuce
- 6 radishes thinly sliced
- 2 avocados pit and skin removed and sliced
- chives chopped for garnish
For the Dressing
- 1 tablespoon stone-ground mustard
- 1 tablespoon mayonnaise
- 1 shallot minced
- 1/2 lemon juiced
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/4 cup olive oil
- salt and freshly cracked black pepper to taste
Instructions
- Cook the chicken. Pat the chicken breasts with a paper towel. Drizzle olive oil and blackened seasoning on top of the chicken. Rub until all of the chicken is coated. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Add the chicken breasts and cook for about 7 minutes on each side depending on thickness. Cook until an internal temperature reaches 165 degrees F. Remove to a plate and let rest until ready to slice and serve.
- Make the dressing. In a mixing bowl whisk together the mustard, mayonnaise, shallot, lemon juice, white wine vinegar, and honey. Gradually add in the olive oil and whisk until smooth. Season with salt and freshly cracked black pepper to taste.
- Assemble the salad. Add the lettuce to a platter and top with sliced chicken, radishes, and avocado slices. Drizzle the dressing over the top. Sprinkle with chives.
Video
Notes
- Not sure which seasoning to buy? Try using Old Bay Blackened Seasoning. It has a wonderful flavor without too much heat.
- Make sure your pan is nice and hot before you add your chicken. This ensures a good sear on the outside and makes the spices extra tasty.
- Rest the chicken: Allow the cooked chicken to rest for a few minutes before slicing. This helps retain its juices so you have tender, moist chicken.
- Use an immersion blender to make your dressing. It comes together smooth and creamy.
- If you’d like to make a vegan version, try using a can of chickpeas instead of chicken.
- Add some goat cheese or feta for a bit of extra creaminess.
Nutrition
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