Blackened Chicken Salad
Blackened chicken salad features tender, spicy chicken coated with a flavorful seasoning blend, seared to create a crispy, smoky crust. It’s served over a bed of fresh veggies like tomatoes, cucumbers, and bell peppers, topped with a creamy avocado crema dressing that balances the heat and adds a rich, cool finish.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 2 Chicken breasts butterflied and pounded thin
- 2 tbsp oil
Blackened Seasoning Blend
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground or dried thyme
- ½ tsp cumin
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
Avocado Crema Dressing
- 1 cup Greek yogurt
- 1 ripe avocado
- 1 jalapeño seeds removed
- juice and zest of one lime
- ⅕ cup cilantro
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp cumin
Salad Assembly
- 4 cups kale washed and chopped
- ¼ red onion sliced thinly
- 1 cup roasted corn kernels
- ½ red bell pepper finely diced
- 1 small cucumber small diced
- ¼ cup shredded carrot
- 1 avocado diced
- ¼ cup feta cheese
To a bowl, drizzle your chicken with 1 tbsp. of oil and season with the blackened chicken seasoning blend. Massage well.
To a cast iron skillet on medium heat, add 2 tbsp. of oil to the pan and sear the chicken for 4-5 minutes on each side, or until thoroughly cooked. Remove from pan.If using corn in your salad, feel free to roast corn in the same skillet. To a food processor or bowl, add in all ingredients for the avocado crema dressing. Mix well.
Assemble salad and enjoy immediately.
Keyword 30 minute recipe, blackened chicken, chicken salad, salad