306 Chicken Salad Recipe

Prepare and season chicken

Pat chicken breasts dry with paper towels. Lightly pound to even thickness (about 1/2 inch) if needed. Rub both sides with 1 tbs olive oil. In a small bowl combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, 1 tsp salt and 1 tsp black pepper. Rub spice mixture evenly over both sides of the chicken.

Cook chicken

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add remaining 1 tbs olive oil and swirl to coat. Add chicken and cook 4–5 minutes without moving until a dark, blackened crust forms. Flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

While chicken cooks, prepare toppings. Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-sized pieces. Quarter or wedge the tomato. Peel and quarter the hard-boiled eggs.

Place 6 cups mixed garden greens into a large serving bowl or divide among plates. Arrange sliced blackened chicken over the greens. Scatter chopped bacon, tomato wedges, quartered eggs and 1 cup crumbled bleu cheese evenly over the salad.

Make dressing

In a medium bowl whisk together 1 cup mayonnaise, 1 tbs Greek yogurt, 2 tsp honey, 1 tbs white wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, 2 tbs finely chopped fresh tarragon, 1/2 tsp salt and 1/4 tsp black pepper until smooth. If the dressing is too thick, whisk in up to 2 tbs cold water, 1 tbs at a time, until desired consistency is reached.

Taste and adjust seasoning: add more honey for sweetness, lemon or vinegar for acidity, or salt/pepper as needed. Refrigerate for 10 minutes if time allows to let flavors meld.

Drizzle dressing over assembled salad (start with about 3–4 tbs per serving) or serve on the side. Toss lightly if desired and finish with an extra sprinkle of bleu cheese and a grind of black pepper.