306 Salad Recipe

Prepare and season

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound them to an even thickness of about 3/4 inch so they cook evenly. Rub each breast with 1/2 tablespoon olive oil.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, black pepper and kosher salt. Sprinkle the spice mix evenly over both sides of the chicken and press lightly so it adheres.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a thin film of oil or a neutral oil and place chicken in the pan. Cook without moving 3–4 minutes until a dark crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). If the crust is forming too quickly, lower heat slightly.

Optional: during the last minute add 1 teaspoon unsalted butter to the pan and spoon melted butter over the chicken for sheen and flavor. Remove chicken to a cutting board and let rest 5 minutes before slicing thinly on the bias.

In a bowl whisk together mayonnaise, buttermilk, sour cream (or Greek yogurt), lemon juice, Dijon mustard, honey, Worcestershire sauce and minced garlic until smooth.

Season with salt and black pepper to taste. If you prefer a thinner dressing, add additional buttermilk 1 tablespoon at a time until desired consistency is reached. Chill in refrigerator while finishing other components (at least 10 minutes).

Prepare vegetables: halve cherry tomatoes, thinly slice cucumber into rounds (or half-moons), and slice red onion into thin rings. If using avocado, slice just before assembly to avoid browning. Toast nuts in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant; let cool.

In a large bowl gently toss mixed garden greens with about half of the dressing to coat lightly (use more dressing as desired). Arrange dressed greens on plates or a shallow serving bowl.

Top greens with cherry tomatoes, cucumber slices, red onion, avocado slices (if using), and toasted nuts.

Slice the rested blackened chicken and fan over the salad. Sprinkle crumbled bleu cheese evenly across the salad.

Serve immediately with remaining dressing on the side. Taste and adjust with extra salt, pepper or a squeeze of lemon if desired.