Blackened Chicken Salad

Finished salad on a cutting board serving dish, ready to eat.

5 from 2 votes

Our blackened chicken salad is simple to make and looks amazing served on a wooden charcuterie board. Made with blackened chicken breasts, avocado, radishes, and a stone ground mustard dressing.

Prep Time10

Cook Time15

Total Time25

Course: Salad, Side Dish

Cuisine: American

Keyword: Blackened Chicken Salad

Servings:

Calories: 487kcal

Equipment

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