Blackened Chicken Chopped Salad Recipes

BLACKENED CHICKEN CHOPPED SALAD

Steps:

• Blackening Seasoning - In a bowl, mix all the seasoning ingredients listed above and set aside. Also, set oven to preheat at 425 degrees Fahrenheit.
• Buttermilk Dressing - Add sugar to buttermilk with juice of lime. Mix well. Taste and adjust salt. Also adjust lime juice if you prefer.
• Bake Chicken - Drizzle 1-2 tbsp oil over chicken tenders. Now rub 2-3 tbsp of seasoning. Place on an aluminium sheet lined baking sheet and bake in oven for 22-25 minutes or until chicken is cooked through. Once cooked, remove from oven and set aside.
• Make Salad - Chop all the veggies and transfer to a wide salad bowl. Slice or tear chicken into bite size pieces and top on the salad. Sprinkle over some toasted/plain pumpkin seeds and drizzle buttermilk dressing just before serving.

BLACKENED CHICKEN SALAD

Steps:

• For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
• Preheat the oven to 350 degrees F.
• In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
• For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
• For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
• In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.

BLACKENED CHICKEN CHOPPED SALAD

Steps:

• 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!

BLACKENED CHICKEN SALAD

Steps:

• Combine the seasonings; rub over chicken. Broil or grill, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. , On a serving platter or individual plates, arrange the salad greens, tomatoes and red pepper. Slice chicken; place over salad. Top with croutons and dressing.