Blackened Chicken Salad of your Dreams
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Blackened Chicken Salad of your Dreams
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This blackened chicken salad knocks it out of the park with incredibly seasoned chicken, fresh ingredients, avocado, and a simple vinaigrette.
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Ingredients
- 2 chicken breasts
- 1 ½ teaspoons blackened seasoning
- 1 tablespoon butter or olive oil
- 1 large head of romaine washed and chopped
- 1 avocado sliced
- 1 ½ cups cherry tomatoes halved
- ¾ cup bocconcini mini mozzarella halved
- ¼ cup basil shreds
- ⅓ cup white wine or Champagne vinaigrette
For the vinaigrette:
- 1 garlic clove
- 2 tablespoons Dijon mustard
- ¼ cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
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Instructions
The dressing:
- If making the vinaigrette, combine all the ingredients and refrigerate it for up to 7 days or until ready to use.
Make the epic blackened chicken:
- On a flat surface, pat dry the chicken breasts. Distribute the seasoning on both sides of the chicken breasts.
- Heat a cast iron skillet over medium-high heat. Once hot, melt the butter. Place the chicken breasts on the pan and cook the first side for 7 minutes. Flip the chicken breasts over and cook for another 7 minutes on the other side, until the internal temperature reaches 165F. Cooking time on the second side will vary by the thickness of the chicken breast.
- Remove the cooked chicken breasts from the pan onto a board and allow it to rest for 5 minutes before slicing.
Build the dream salad:
- Assemble the salad in a large bowl by layering the chopped Romaine, topping it with cherry tomatoes, mini mozzarella balls, sliced avocados, and sliced chicken breasts.
- Drizzle ½ cup salad dressing over the salad and toss to combine. Add more salad dressing if desired.
For Meal Prep:
- Layer all the salad ingredients inside 4 meal prep containers except for the sliced avocado. Pack about 2 tablespoons of salad dressing inside four small, lidded containers. On the morning of, slice ¼ of an avocado and pack it inside the lunch container. Drizzle salad dressing at lunch.
Notes
- Nutrition information includes ⅓ cup of vinaigrette.
Nutrition Information
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Serving
1 salad
Calories
417kcal
(21%)
Carbohydrates
12g
(4%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
79mg
(26%)
Sodium
367mg
(15%)
Potassium
1178mg
(34%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
14091IU
(282%)
Vitamin C
26mg
(29%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1 salad | |
| Calories | 417kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 367mg | 15% |
| Potassium | 1178mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 14091IU | 282% |
| Vitamin C | 26mg | 29% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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