Small Blackened Chicken Salad Recipe
Blackened chicken, cheddar & jack cheeses, egg, tomatoes, & croutons. 1 side of the dressing of your choice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Salad Base
Cheese
Toppings
Dressing
Method
Preparing the Chicken
- 1
Season the Chicken
Rub the chicken breasts with olive oil and generously coat them with blackening seasoning on both sides.
- 2
Cook the Chicken
Heat a skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side, until the chicken is blackened and cooked through. The internal temperature should reach 165°F (75°C).
- 3
Rest the Chicken
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Assembling the Salad
- 4
Prepare the Salad Base
In a large salad bowl, add the romaine lettuce and cherry tomatoes, halved or quartered as desired.
- 5
Add Cheese
Sprinkle both the cheddar and Monterey Jack cheeses evenly over the salad base.
- 6
Add Chicken and Eggs
Place the sliced blackened chicken on top of the salad and quarter the hard-boiled eggs, adding them to the salad.
- 7
Top with Croutons
Add croutons on top of the salad for added crunch.
Serving
- 8
Dress the Salad
Serve the salad with a side of dressing of your choice, allowing each person to add their preferred amount.