Blackened Chicken Salad with Chipotle Ranch Dressing

Name: Blackened Chicken Salad with Chipotle Ranch Dressing
Yield: 5 serving
Ingredients: Blackened Seasoning:; ½ tbsp paprika; 1 tsp salt; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp black pepper; ½ tsp white pepper; ¼ tsp thyme; ¼ tsp oregano; ¼ tsp celery salt; Dash of cayenne; 2 boneless skinless chicken breasts; Salad:; 2 ears of corn; 3 cups of mixed greens; 3 cups of romaine lettuce; ¼ cup cheddar cheese; 1 avocado; Handful of grape tomatoes; ½ cup of black beans; 2 green onions; 2 baby orange bell peppers; ¼ cup of fresh cilantro; Handful of tortilla chips; Chipotle ranch dressing

User Reviews

0.0

0 reviews

Unrated

Servings
5
Course
Main Course, Salad
Cuisine
Mexican

Blackened Chicken Salad with Chipotle Ranch Dressing

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

Blackened Seasoning:
½ tbsp paprika
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
½ tsp white pepper
¼ tsp thyme
¼ tsp oregano
¼ tsp celery salt
Dash of cayenne
2 boneless skinless chicken breasts extra fat removed
Salad:
2 ears of corn grilled
3 cups of mixed greens
3 cups of romaine lettuce chopped
¼ cup cheddar cheese diced
1 avocado diced
Handful of grape tomatoes halved
½ cup of black beans drained & rinsed
2 green onions chopped
2 baby orange bell peppers diced
¼ cup of fresh cilantro coarsely chopped
Handful of tortilla chips crushed
Chipotle ranch dressing to taste - click recipe link up above

Add to Shopping List

Instructions

Prepare the Chipotle Ranch Dressing at least 30 minutes prior to serving the salad so flavors have time to mingle. Click the link up above for the recipe.
Heat your grill pan over medium-high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place them into a large bowl.
Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well. Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite-sized pieces.
Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.