Blackened Chicken Chopped Salad
User Reviews
5
Blackened Chicken Chopped Salad
Description
The Blackened Chicken Chopped Salad starts with chicken breasts seasoned on both sides with a blend of smoked paprika, oregano, garlic and onion powders, black pepper, salt, and crushed red pepper, then cooked in olive oil until deeply colored and cooked through. After resting, the chicken is chopped and added to a bowl of chopped iceberg lettuce, halved cherry tomatoes, chopped baby cucumbers, diced avocado, red onion, and crumbled feta cheese. The salad is finished with a vinaigrette made from lime juice, raspberry jam, minced garlic, chipotle chili powder, olive oil, salt, and black pepper, which adds a sweet, tangy, and mildly smoky note to the dish. The combination balances creamy avocado and feta with crisp vegetables and spiced chicken.
Ingredients
- 3 chicken breast thin sliced
- 2 teaspoons smoked paprika
- 2 teaspoons oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt kosher salt
- black pepper kosher salt
- 1/2 teaspoon crushed red pepper
- 1 tablespoon olive oil
- 1 iceberg lettuce chopped, small head
- 1 1/2 cups cherry tomatoes halved
- 1 cup cucumber baby, chopped
- 1 avocado chopped
- ½ red onion diced
- 1/2 cup feta cheese crumbled
raspberry chipotle vinaigrette
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons raspberry jam or preserves
- 1 garlic minced, clove
- salt kosher salt
- black pepper kosher salt
- ¼ teaspoon chipotle chili powder
- ⅓ cup extra virgin olive oil
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!
User Reviews
Overall Rating
5
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