Grilled Or Blackened Chicken Salad Recipe

Wash and dry iceberg and green leaf lettuce. Coarsely chop or tear so you have about 3 cups of each; place in a large salad bowl or divide between serving plates.

Trim radish ends and thinly slice. Peel (if desired) and thinly slice cucumber. Shred carrots if not pre-shredded. Thinly slice red onion into rings or half-rings. Core and seed tomatoes and cut into wedges or 1/2-inch pieces. Add all prepared vegetables to the salad bowl on top of the lettuce or arrange on plates.

If using garnish, roughly chop parsley or chives and set aside.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar (or lemon juice), 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Set aside at room temperature.

Pound and season

Pat chicken breasts dry with paper towels. If breasts are uneven, place between plastic wrap and gently pound to about 3/4-inch thickness for even cooking. Rub both sides with 2 tbsp olive oil.

For grilled chicken (milder, charred flavor)

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder and 1/2 tsp dried oregano in a small bowl. Season both sides of the oiled breasts evenly. Place chicken on the hot grill and cook 4–6 minutes per side (depending on thickness) until internal temperature reads 165°F (74°C) and juices run clear. Remove and rest 5 minutes before slicing.

For blackened chicken (spicy crust)

Combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp dried oregano and 1/4 tsp cayenne. Heat a cast-iron skillet over high heat until very hot; add a thin coating of oil. Dredge the oiled breasts in the spice mix, pressing spices onto the surface. Add chicken to the skillet and cook 3–5 minutes per side until a dark, charred crust forms and internal temperature reaches 165°F (74°C). Remove and rest 5 minutes before slicing.

After resting, slice chicken breast into 1/4-inch slices or serve whole on top of the salad.

Drizzle the vinaigrette over the prepared salad just before serving (use about half for two servings; reserve extra for guests). Toss gently to coat vegetables evenly, or leave lightly dressed if preferred.

Top the dressed salad with the sliced grilled or blackened chicken breast. Sprinkle chopped parsley or chives as a garnish if using.

Serve immediately. Offer extra dressing on the side.