Louisiana Salad Recipe
Grilled blackened chicken topped with melted cheddar, cherry tomatoes, cucumbers, red onions, black olives. Served over mixed greens and with a side of russian dressing.
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Ingredients
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For the Salad
For the Blackening Spice
For the Russian Dressing
Method
For the Blackened Chicken
- 1
Prepare the Blackening Spice
In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper to create the blackening spice.
- 2
Season the Chicken
Rub the blackening spice generously over both sides of the chicken breasts.
- 3
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let it rest for a few minutes.
- 4
Melt the Cheddar Cheese
In the last minute of grilling, place the cheddar cheese slices on top of the chicken to melt. Close the grill lid to help the cheese melt.
For the Salad Assembly
- 5
Prepare the Vegetables
While the chicken is grilling, wash and chop the cherry tomatoes in half, slice the cucumber and red onion thinly, and drain the black olives.
- 6
Assemble the Salad
In a large salad bowl or individual serving bowls, layer the mixed greens, followed by the sliced cucumbers, cherry tomatoes, red onion, and black olives.
- 7
Add the Chicken
Slice the grilled blackened chicken into strips and place on top of the salad.
For the Russian Dressing
- 8
Make the Dressing
In a bowl, combine mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, onion powder, and garlic powder. Mix well until smooth.
- 9
Serve
Serve the salad with a generous drizzle of Russian dressing on top or on the side.