Blackened Chicken Salad Recipe

Prepare and pound chicken

Pat the chicken breasts dry with paper towels. If very thick, place between plastic wrap and gently pound to an even thickness (about 3/4 inch) so they cook evenly.

Make blackening spice

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Mix until evenly combined.

Season chicken

Brush each chicken breast lightly with 1/2 tbs olive oil and lemon juice, then rub the spice mix all over both sides of the breasts, pressing gently so the rub adheres.

Cook chicken

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add the chicken. Cook undisturbed 3-4 minutes until a dark crust forms, then flip and cook another 3-4 minutes until internal temperature reaches 165°F (74°C). Adjust time for thickness. If crust browns too quickly, reduce heat slightly.

Rest and slice

Remove chicken to a cutting board, tent loosely with foil and rest 5 minutes. Slice thinly across the grain into strips for serving.

In a jar or small bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, Dijon mustard, honey, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acid, or sweetness as desired.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine.

Add sliced avocado, crumbled cheese, and toasted nuts on top of the greens.

Drizzle desired amount of dressing over the salad (start with about half, toss, and add more to taste).

Top the dressed salad with the sliced blackened chicken. Serve immediately while chicken is warm.