Best Blackened Chicken Salad Recipes

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Dressing:.
• Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
• Marinade:.
• Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
• When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
• Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
• Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
• Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
• While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
• Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
• Recipe created by Todd Wilbur www.TopSecretRecipes.com.

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.

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.

APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Make salad dressing by mixing ingredients in a small bowl by hand. Store in a covered container in the fridge until salad is ready.
• Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl and stir.
• Add the chicken to lime juice mixture. Cover bowl and keep in the fridge overnight or for at least a few hours.
• Combine spices for the spice blend in a small bowl.
• Sprinkle a teaspoon over one side of the chicken breasts, cover the entire surface with spice.
• Melt butter in a hot pan.
• sear chicken breasts for 2-3 minutes.
• While first side is cooking, sprinkle another teaspoon of spice blend over the top of each breast.
• Flip over and sear for another 2-3 minutes. Surface of the chicken should be charred and black.
• Finish chicken off on your grill or broiler by cooking both sides for 2-3 minutes or until done.
• While chicken is cooking, prepare salads by putting lettuce into two large bowls.
• Add cabbage and carrots.
• Mix the cheeses together and top the salads with the cheeses and half of hard-boiled egg.
• Sprinkle diced tomato on each salad.
• Slice the chicken breasts into 1/2-inch slices.
• Spread chicken over salad and serve with dressing on side.

JAMIE OLIVER'S BLACKENED CHICKEN WITH SAN FRAN QUINOA SALAD

Steps:

• Put the quinoa into the pan and generously cover with boiling water and the lid.
• Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blackened and cooked through.
• Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly • Peel and cut the mango into chunks.
• Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter • Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste.
• Sprinkle the mango chunks and cooked peppers over the quinoa • Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad • Slice up the chicken, toss the slices in any juices and add to the salad • Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress • Serve with dollops of yoghurt.

BLACKENED CHICKEN SALAD WITH CREAMY BLACK PEPPER-PARMESAN DRESSING

Steps:

• Heat oven to 400ºF.
• Heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook 5 min. Turn; top with 2 Tbsp. cheese.
• Bake 10 min. or until chicken is done (165ºF). Meanwhile, mix remaining cheese, sour cream, mayo, milk and seasonings until blended.
• Cut chicken into strips. Cover platter with salad greens; top with chicken and dressing.

BLACKENED CHICKEN SALAD WITH CREAMY BLACK PEPPER-PARMESAN DRESSING

Steps:

• Heat oven to 400ºF.
• Heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook 5 min. Turn; top with 2 Tbsp. cheese.
• Bake 10 min. or until chicken is done (165ºF). Meanwhile, mix remaining cheese, sour cream, mayo, milk and seasonings until blended.
• Cut chicken into strips. Cover platter with salad greens; top with chicken and dressing.

TROPICAL BLACKENED CHICKEN SALAD

Steps:

• Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
• In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

~ BLACKENED CHICKEN / SOUTHWESTERN SALAD ~

Steps:

• 1. Preheat oven to 350 degree F. Prepare chicken: Mix all spice together in a small bowl. Pound chicken to thin some. Sprinkle seasoning on each side of chicken, making sure its thoroughly coated. In a skillet cover bottom with oil, over med high heat, Once smoking, add chicken and cook on one side for 5 minutes, turn and cook for 5 minutes longer. Place on a sheet pan and place in oven, cook until juiced run clear, about 15 minutes. Let rest for 5 minutes, then slice each breast. Prepare salad while chicken cooks.
• 2. In a medium bowl, mix corn, beans and peppers, set aside. On each plate measure out 1 cup or more lettuce. Add desired onion slices. Sprinkle each with even amount of cheese. Place 3 mounds per plate around the edge of lettuce with bean mixture. Place 8 halves of tomato around the edge of each salad. Sprinkle each with even amount of bacon. Top each salad with a sliced chicken breast. Add to the side or on top of chicken, a couple avocado slices. Sprinkle with fried tortilla chips. Serve with dressing.
• 3. Mix dressing with taco seasoning and serve aside the salad.

BLACKENED CHICKEN AND GRANNY SMITH APPLE SALAD

Steps:

• Red Grape Orange Dressing: Add grapes, orange juice, yogurt and olive oil to a blender and puree until smooth and silky. Strain through a strainer. Granny Smith Apple Salad: Toss lettuce, mung beans, apples and cucumbers with the dressing until evely coated. Blackened Chicken: 1) Wash & thinly slice potato and place in a saucepan with water to bring to boil. 2) Turn down to a simmer and cook for four to five minutes or until potato slices are semi-soft and cooked through. 3) Coat chicken slices in blackening spice and sear in a hot non-stick saute pan. 4) Cook chicken - while chicken is cooking, make the dressing. 5) Arrange salad on plates, top with potato slices and blackened chicken. Top with some additional dressing and enjoy!

BLACKENED CHICKEN AND GRAPE ARUGULA SALAD

Steps:

• Combine all the spices into a bowl. Any leftovers will keep in a sealed container for 1 month
• Preheat oven to 400 degrees
• Prepare the chicken by drizzling over olive oil on both sides and coating it evenly with the blackened seasoning. Once the oven reaches 400 degrees, bake the chicken for 18 minutes, or until it reaches 165 degrees. Let the chicken rest for 5 minutes before cutting.
• mix together the balsamic vinegar, olive oil, minced garlic, honey, red pepper, salt and pepper. I like to do this in a mason jar so I can seal it and shake to mix, but any bowl will work.
• Once the chicken has rested, begin cutting into thin strips. Set aside.
• Prepare the vegetables and grapes by dicing the cucumbers, and cutting both the cherry tomatoes and red grapes lengthwise. Salt the cucumbers and tomatoes lightly. Set aside.
• Once the chicken has rested, begin cutting into thin strips. Set aside.
• Assemble the salad. Mix the arugula with a few tablespoons of dressing. Then add the chicken, cucumbers, tomatoes, and grapes on top. Drizzle over more dressing. Serve and Enjoy!

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 SALAD

Steps:

• Preheat oven to 375.
• Mix all blackening seasoning ingredients together and set aside in a small bowl.
• Brush chicken breast with 1 tablespoon of extra virgin olive oil on both sides and season both sides with blackening seasoning.
• Heat remaining 1 tablespoon of oil in a skillet. Cook chicken on each side for 7 minutes. Place in preheated oven to finish cooking for 15 minutes. Allow to cool.
• Dice cooled chicken and set aside, in a large bowl. To make the dressing: in a bowl, mix together mayonnaise, apple cider vinegar and Dijon mustard, set aside. Add the red onions, grated carrot and scallions to the diced chicken breast. Stir to combine. Pour dressing mix over chicken mix and stir to thoroughly combine. This can be eaten as a sandwich filling or on its own.

BLACKENED CHICKEN SALAD

Steps:

• Combine first 7 ingredients.
• Cover and chill.
• Combine, lemon juice, mustard, water and honey in bowl.
• Cover and chill.
• Rub chicken with spicy seasoning Coat large heavy skillet with cooking spray.
• Heat over medium-high high until hot. Add chicken and cook 7 minutes on each side until done. Cut across grain into thin slices.
• Steam snap peas until al dente. Remove and cool under cold water.
• Place dressing ingredients in a large bowl Toss with snap peas and lettuce. Divide between plates Top with cooked chicken and tomato salad mixture.

BLACKENED CHICKEN SALAD

Steps:

• 1. Preheat oven to 350 degrees. Chop onion and set aside. Pour vegetable oil into a skillet and put on medium heat. Pour chili powder onto a paper plate.
• 2. Rinse and cut any fatty pieces off the chicken breasts. Dredge chicken breasts through chili powder, and coat completely. Place coated chicken breasts into the skillet. Cook for 7 minutes on each side.
• 3. After 'blackening' chicken breasts, place into a Pyrex dish and sprinkle onions over. Pour 2 cans of Rotelle over chicken and onions, including the juice. Bake for 30 minutes. Place cooked chicken over salad, sprinkle with shredded cheese, and add Rotelle from baking dish on top of cheese. I make garlic bread to go with this.
• 4. You can increase this as much as you like. If I'm making more then 2-4 chicken breasts, I usually add 1 onion and 2 cans of Rotelle to every 2 chicken breasts I am serving.

FAB SUMMER BLACKENED CHICKEN SALAD

Steps:

• Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
• In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
• In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

BLACKENED TURKEY SALAD (CAN SUB CHICKEN)

Steps:

• To Make The Honey-Dijon Dressing: Whisk together all ingredients in a small bowl. Cover, chill and reserve.
• To Make The Cajun Spice Blend: Combine spices for Cajun spice blend in a small bowl.
• To Make the Turkey Cutlets: Preheat oven to 400 degrees F.
• Lightly brush both sides of turkey cutlets with olive oil.
• Sprinkle top of each with spice blend, covering the entire top surface of the cutlets with the seasonings.
• Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add 1 tablespoon oil; swirl to coat.
• Place 2 cutlets, seasoned side down, in skillet. Sear until very brown on bottom, about 2-3 minutes. While the first side cooks, sprinkle another teaspoon of spice blend over the top of each cutlet, coating the surfaces well. Turn the cutlets and sear for another 2-3 minutes. Repeat with remaining 2 cutlets.
• Place cutlets on a baking sheet. Place in preheated oven; bake until an internal temperature of 170 degrees is reached, about 6-8 minutes.
• For The Salad Assembly: Toss lettuce, spinach and carrots together. Portion vegetables into 4 shallow pasta bowls or dinner plates.
• Slice cutlets, across the grain, in 1/2-inch-thick slices. Place the turkey strips across the top of each salad.
• Sprinkle each salad with grape tomato halves, shredded cheese and green onions.
• Serve immediately with Honey-Dijon dressing on the side.

APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a tsp. of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. Melt the butter in the hot pan and sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tsp. of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, and top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entrée.