Blackened Chicken Chopped Salad

Name: Blackened Chicken Chopped Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 people
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; 1 1/2 cups cherry tomatoes; 1 cup chopped baby cucumbers; 1 avocado; ½ red onion; 1/2 cup crumbled Feta cheese; 2 tablespoons freshly squeezed lime juice; 2 tablespoons raspberry jam or preserves; 1 garlic clove; kosher salt and pepper; ¼ teaspoon chipotle chili powder; ⅓ cup extra virgin olive oil

User Reviews

5.0

57 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4 people
Course
Salad
Cuisine
American

Blackened Chicken Chopped Salad

Kian Mendoza

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This blackened chicken chopped salad is so delicious! Chopped vegetables, iceberg lettuce and spiced blackened chicken is drizzled in a raspberry chipotle vinaigrette for a perfect kick.

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Ingredients

Servings

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

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Instructions

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.
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!
Once the chicken is done, let it rest for 10 minutes. Then cut it into chunks.
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!

raspberry chipotle vinaigrette

In a bowl, whisk together the lime juice, jam, garlic, salt, pepper and chipotle chili powder. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!