Blackened Chicken Salad

sliced chicken breast on a bed of lettuce surrounded by fresh veggies ad toppings.

5 from 1 vote

From the spicy and juicy cooked chicken breasts to the refreshing homemade dressing and every refreshing bite in between, you are going to love this blackened chicken salad.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Servings: servings

Calories: 577kcal

Author: Nicole Durham

Cost: Recipe $12.58 / Serving $6.29

Equipment

Ingredients

Blackened Chicken

1.5 pounds boneless, skinless chicken breasts, about 2 breasts ($2.67)
1 teaspoon paprika ($0.08)
1 teaspoon garlic powder ($0.08)
1 teaspoon oregano or Italian seasoning ($0.08)
½ teaspoon salt ($0.01)
¼ teaspoon ground black pepper ($0.02)
1 teaspoon Cajun seasoning or cayenne pepper ($0.08)
olive oil, for cooking

Salad

3-4 cups mixed greens ($2.98)
1 cup cherry tomatoes, halved ($1.49)
1 large cucumber, sliced ($0.84)
1 bell pepper, sliced into strips ($1.48)
¼ red onion, thinly sliced ($0.24)
1 small avocado, sliced ($1.00)
1 medium carrot, shredded ($0.21)
¼ cup cheddar cheese, shredded ($0.28)
2 hard-boiled eggs, sliced ($0.80)

Spicy Ranch Dressing

2 tablespoons Greek yogurt ($0.12)
1 tablespoon mayonnaise, optional ($0.06)
1 tablespoon lime juice ($0.04)
1 teaspoon hot sauce or sriracha, to taste ($0.02)
1 teaspoon garlic powder, optional ($0.08)
salt and ground black pepper, to taste

Instructions

Boil eggs. Place eggs in a saucepan and cover with water. Bring to a rolling boil, boil 5 minutes, then remove from heat and let sit until slightly cooled. Transfer to cold water, peel, and slice.
Season chicken. In a small bowl, combine paprika, garlic powder, oregano, salt, pepper, and Cajun seasoning. Pat chicken dry and coat evenly with seasoning.
Cook chicken. Heat olive oil in a large skillet over medium-high heat. Cook chicken 6 to 7 minutes per side until blackened and internal temperature reaches 165°F. Rest 5 minutes, then slice.
Make dressing. Whisk Greek yogurt, mayonnaise if using, lime juice, hot sauce, garlic powder, salt, and pepper until smooth. Adjust to taste.
Assemble salad. Arrange mixed greens in a large bowl or on plates. Top with tomatoes, cucumber, bell pepper, red onion, avocado, carrot, cheese, and sliced eggs. Add sliced chicken.
Serve. Drizzle with dressing or toss gently to coat. Serve immediately.

Notes

Prep Tips. Wash and dry greens thoroughly. Let chicken rest 5 to 10 minutes before slicing to keep it juicy.
Make Ahead. Eggs and dressing can be prepared up to 1 day ahead. Store components separately and assemble before serving.
Add-Ins. Beans, nuts, seeds, fruit, or pickled vegetables like jalapeños work well.

Nutrition