Blackened Chicken Salad Recipe

Prepare 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 so they cook evenly. Rub 1 tablespoon olive oil over both sides of each breast.

Make spice mix

In a small bowl combine smoked paprika, paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper, ground black pepper, and kosher salt. Mix well.

Season chicken

Generously sprinkle the spice mix over both sides of each oiled chicken breast, pressing the rub into the meat so it adheres and forms a crust.

Cook chicken

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a light film of oil if pan is dry. Place the chicken breasts in the pan and do not move them for 4–5 minutes, until a dark crust forms. Flip and cook 3–5 more minutes until the internal temperature reaches 165°F (74°C). If crust is darkening too quickly, reduce heat to medium. Optional: add 1 tsp butter to the pan in the last minute and spoon over the chicken for extra flavor.

Rest chicken

Transfer chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into strips for serving.

In a small bowl whisk together mayonnaise, Greek yogurt, lemon juice, honey (or maple), Dijon mustard, hot sauce (if using), salt, and black pepper until smooth and emulsified. Taste and adjust seasoning—add more lemon for acidity, honey for sweetness, or hot sauce for heat. Refrigerate until ready to use.

In a large bowl combine chopped romaine, mixed baby greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot, and sliced avocado. Toss gently to combine.

Drizzle about half of the dressing over the salad and toss lightly to coat. Reserve remaining dressing to serve on the side or add more to taste.

Arrange sliced blackened chicken over the top of the dressed greens. Sprinkle chopped parsley and serve with lemon wedges on the side. Serve immediately while chicken is warm.