Delight in the bold, satisfying flavors of Blackened Chicken Salad. Drizzled in citrus vinaigrette, it's a healthy, delicious meal that's ready in 30 minutes.
This blackened chicken salad recipe has everything I love about summer. Like our Salmon Caesar Salad, it's easy to make, but looks and tastes incredible. I decided to grill the peaches to bring out their natural sweetness, and to topped it with blue cheese. In addition, I created a salad dressing very similar to our Grilled Chicken Marinade, which added just the right amount of complexity and sweetness. The blackened chicken is what gives this salad a unique, bold flavor.
What is Blackened Chicken?
Blackening chicken, salmon (or other firm fish) means to coat it with a blend of spices and sear it in a skillet over high heart. We use no butter or oil (that's what makes it "blackened", crisp, and healthy!). The heat toasts the spices, so you get a crispy outside and a tender, juicy inside.
Serve it: as a main dish or a side, with some Rosemary Focaccia, Skillet Cornbread, or Burrata Toast. It's the perfect summer meal made with fresh, seasonal ingredients.
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Ingredients
- CHICKEN BREASTS: boneless skinless chicken breasts
- TOMATOES: we like fresh cherry tomatoes, grape tomatoes, or Roma tomatoes
- CAJUN SPICE: use store-bought Cajun Seasoning or make our homemade Blackened Seasoning to flavor the chicken
- BLUE CHEESE: we like crumbled blue cheese
- SALAD GREENS: we like green leaf lettuce, red leaf lettuce, mesclun, or spring mix
- CARROTS: fresh carrots, sliced
- PEACHES: fresh peaches, ripened and soft
- COOKING SPRAY: olive oil spray, avocado oil spray, or canola oil non-stick cooking spray
for the dressing:
- LEMON: fresh squeezed lemon juice
- LIME: fresh squeezed lime juice
- BROWN SUGAR: light brown sugar or dark brown sugar
- MUSTARD: Dijon mustard or whole grain mustard
- GARLIC: fresh garlic clove, chopped
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- WHITE BALSAMIC VINEGAR: this mild vinegar brings out the citrus flavor
*see recipe card for quantities.
Instructions
- Heat a cast iron skillet on stove until super hot.
- Add blackened seasoning: Sprinkle Cajun spice over chicken breast until thoroughly coated.
- Cook chicken: Place chicken in skillet and cook for 4-5 minutes (do not use any oil in the pan). Turn chicken over and cook additional 4-5 minutes. This may smoke a lot, so do this in kitchen that is well-ventilated.
- Let chicken rest: Remove chicken from pan and let rest while preparing dressing.
- Grill the peaches: Slice ripe peaches into wedges. Spray with cooking spray and place on medium high grill for 1 to 2 minutes per side. Remove and allow to cool at room temperature for 3-4 minutes.
- Make the dressing: In a mixing bowl, juice the lemon and lime. Add brown sugar, garlic, and mustard and mix together. Add vinegar and while whisking slowly, drizzle the olive oil in mixture until well combined.
- Assemble salad: Place greens on plate, top with crumbled blue cheese, cherry tomatoes, grilled peaches and sliced carrots. Slice chicken breast and top salad.
- Dress: Drizzle dressing over top and enjoy.
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Top tip
To blacken chicken: use a cast iron skillet for best results. Do not use any oil in the pan. The heat toasts the spices, so you get a crispy outside and a tender juicy inside.
🥗 More Salad Recipes
- Salmon Caesar Salad: an upgrade to a classic recipe, made with blackened salmon homemade Caesar dressing, and crunchy croutons
- Asian Salad: crunchy, light, and bursting with flavor, this flavor-packed salad comes alive with homemade Cilantro Lime Dressing.
- Niçoise Salad with Olive Oil Poached Cod: This heart-healthy, beautiful salad is inspired by Mediterranean flavors. Ready in just 30 minutes!
- Lemon Kale Salad: this zesty salad is rich in antioxidants and full of crunchy veggies, tossed in homemade Lemon Herb Vinaigrette.
Variations
- Protein Swap: Swap out the blackened chicken with Blackened Salmon, Easy Grilled Chicken, Grilled Shrimp, or Grilled Sirloin Steak
- Vegetarian: Omit the chicken, or try our popular Grilled Peach Salad or Grilled Romaine Caesar Salad
- Save time: Use pre-cooked chicken breasts or canned chicken
Storage
If you plan on making extra salad to eat later, do not dress the greens before serving.
- Dressing can be stored in the refrigerator for up to 5 days.
- Undressed Salad can be stored in an airtight container in the refrigerator for 3 days.
- Cooked Chicken Breasts should be stored separately in an airtight container in the refrigerator for up to 3 days.
FAQ
Blackened chicken is a cooking technique where chicken is coated in a blend of spices and then cooked at high heat, typically in a cast-iron skillet, until the spices form a dark, flavorful crust.
Yes, you can substitute the chicken with other proteins like salmon, shrimp, tofu, or even steak. The blackening spice blend works well with various proteins.
Mixed greens, spring mix, leaf lettuce, or romaine lettuce, are ideal for blackened chicken salad. You can also use a combination of your favorite greens for added texture and flavor.
Yes, you can prepare the components of blackened chicken salad in advance. Cook the chicken and chop the vegetables, then store them separately in the refrigerator. Assemble the salad just before serving.
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Blackened Chicken Salad recipe
A fresh salad with the sweetness from fresh grilled peaches, the creaminess of the blue cheese and the subtle kick from the blackened chicken.
- Total Time: 30 mins
- Yield: 2 salads 1x
Ingredients
For the salad:
- 2-4 oz chicken breasts
- Cherry tomatoes
- 1 tbsp Cajun spice (blackening spice)
- 4 ounces crumbled blue cheese
- 6 ounces of your favorite salad greens
- 1 peach (fresh)
- carrots, peeled and sliced
- Cooking spray
For the dressing:
- 1 lemon
- 1 lime
- ¼ C brown sugar
- 2 tbsp mustard ( Dijon or whole grain)
- 1 tsp chopped garlic
- ½ C olive oil
- ¼ C white balsamic vinegar
Instructions
- Heat a cast iron skillet until super hot.
- Sprinkle Cajun spice over chicken breast until thoroughly coated.
- Place chicken in skillet and cook for 4-5 minutes (do not use any oil in the pan).
- Turn chicken over and cook additional 4-5 minutes.
- This may smoke a lot, so do this in kitchen that is well-ventilated.
- Remove chicken from pan and let rest while preparing dressing.
To grill peaches:
- Slice into wedges and spray with cooking spray and place on medium high grill for 1 to 2 minutes per side. Remove and allow to cool at room temperature for 3-4 minutes.
- In a mixing bowl juice the lemon and lime, add the brown sugar, garlic, and mustard and mix together.
- Add vinegar and while whisking slowly drizzle the olive oil in mixture until well combined.
To assemble salad:
- Place greens on plate, top with crumbled blue cheese, cherry tomatoes, grilled peaches and sliced carrots.
- Slice chicken breast and top salad.
- Drizzle dressing over top and enjoy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 492
- Sugar: 15.8 g
- Sodium: 1243.9 mg
- Fat: 23.9 g
- Carbohydrates: 25.8 g
- Protein: 41.1 g
- Cholesterol: 125.3 mg
Jackie says
This is one of our favorite summer salads. Grilling the peaches really brings out the natural flavor. It balances the boldness of the blackened chicken.