Blackened Chicken Salad with Chipotle Ranch Dressing
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Servings
5
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Course
Main Course, Salad
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Cuisine
Mexican
Blackened Chicken Salad with Chipotle Ranch Dressing
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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
- cayenne pepper dash
- 2 chicken breast extra fat removed, boneless skinless
- Salad:
- 2 corn grilled, ears
- 3 cups mixed greens
- 3 cups romaine lettuce chopped
- ¼ cup cheddar cheese diced
- 1 avocado diced
- grape tomatoes halved, handful
- ½ cup black beans drained & rinsed
- 2 green onions chopped
- 2 orange bell pepper diced, baby
- ¼ cup cilantro coarsely chopped, fresh
- tortilla chips crushed, handful
- Chipotle ranch dressing to taste - click recipe link up above
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.
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