Black & Bleu Chicken Salad Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch for even cooking. Rub lemon juice over both sides of the chicken.

Combine the blackening seasoning ingredients (if using a premade blend, use about 2 tablespoons). Season both sides of the chicken evenly with the blackening seasoning, pressing it into the meat.

Heat a large cast-iron or heavy skillet over medium-high heat. Add olive oil and butter; when the butter is foaming and the pan is very hot, add the chicken. Cook 4-5 minutes per side (depending on thickness) until a dark crust forms and internal temperature reaches 165°F (74°C).

Remove chicken to a cutting board and let rest for 5 minutes, then slice thinly on a diagonal into 1/4-inch slices.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to combine.

Slowly drizzle in the extra virgin olive oil while whisking (or add oil to jar and shake vigorously) until the vinaigrette is emulsified. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if needed.

Refrigerate briefly if not using immediately. Bring to room temperature and shake well before using.

Slice the red onion very thin (use a mandoline or sharp knife) into half-moons. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry.

Core and slice tomatoes into wedges or 1/4-inch slices. If using large strawberries, hull and slice them; leave blueberries or blackberries whole.

Place the Arcadian mix in a large bowl. Add the sliced red onion, tomato slices, seasonal berries, and toasted pecans if using. Sprinkle the crumbled bleu cheese over the top.

Season the assembled salad lightly with the sea salt and freshly ground black pepper.

Add the warm sliced blackened chicken on top of the salad.

Drizzle the balsamic vinaigrette over the salad to taste (about 3-4 tablespoons for the whole salad) and toss gently to combine, or serve vinaigrette on the side.

Divide the salad among plates or bowls and serve immediately.