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blackened chicken salad

Homemade Blackened Chicken Salad

Delicious Homemade Blackened Chicken Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 1300
Ingredients Method

Ingredients
  

For the chicken::
  • 3 chicken breasts (sliced into 1/2-inch thick strips)
  • 3 tsp paprika (I use McCormick Smoked Paprika for deeper color)
  • 3 tsp oregano
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • salt
  • pepper
  • 3/4 tsp red pepper
  • 1 tbsp olive oil
For the salad::
  • 1 lettuce (chopped into 1-inch pieces)
  • 2 cups tomatoes (halved for easier eating)
  • 1.5 cups cucumbers (sliced into 1/4-inch rounds)
  • 1 avocado (diced into 1/2-inch cubes)
  • 1/4 red onion
  • 1/2 cup feta (I prefer President Feta for its creamy texture)
  • 1/4 cup fresh cilantro (chopped)
For the dressing::
  • 3 tbsp lime juice
  • 2 tbsp raspberry jam (I always use Bonne Maman for best quality)
  • 1 garlic clove
  • salt
  • pepper
  • 1/2 tsp chipotle powder
  • 1/3 cup olive oil

Method
 

  1. Combine paprika, oregano, garlic powder, onion powder, red pepper, salt, and pepper in a small bowl. Pat the chicken breasts dry with paper towels, then place each between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness—this ensures even cooking. Generously coat both sides of each flattened chicken breast with the spice mixture, pressing gently so it adheres well. I like to do this right before cooking so the spices don't draw out excess moisture from the chicken.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully add the seasoned chicken breasts and cook for 3 to 5 minutes on the first side without moving them—you want a dark, flavorful crust to develop. Flip and cook the other side for another 3 to 5 minutes until the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board and let it rest for 10 minutes to retain juices, then cut into bite-sized chunks.
  3. While the chicken rests, begin prepping your salad components. Chop the lettuce into 1-inch pieces, halve the tomatoes, slice the cucumbers into 1/4-inch rounds, dice the avocado into 1/2-inch cubes, and mince the red onion. In a large bowl, combine the lettuce, tomatoes, cucumbers, avocado, red onion, and crumbled feta cheese. Season lightly with salt and pepper, then toss gently to combine without breaking the avocado.
  4. Mince the garlic clove finely and place in a small bowl. Add lime juice, raspberry jam, chipotle powder, salt, and pepper. Whisk together until the jam is fully dissolved and the mixture is well combined. Slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing. I always use quality jam like Bonne Maman because it adds a subtle sweetness that balances the spice and acidity beautifully.
  5. Top the prepared salad base from Step 3 with the blackened chicken chunks from Step 2. Drizzle the lime-raspberry dressing from Step 4 over the top, then sprinkle with fresh chopped cilantro. Serve immediately while the chicken is still warm for the best contrast between the warm, spiced chicken and the cool, crisp vegetables.