Wicked Chicken Salad Recipe

Prepare and marinate

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4-inch thickness. In a bowl combine 2 tbs olive oil, 2 tbs hot sauce, smoked paprika, ground cumin, garlic powder, onion powder, red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken. Cover and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Sear and finish

Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs butter. When butter is foaming, add the chicken and sear without moving for 4 minutes until golden and caramelized. Flip and reduce heat to medium; cook 3–5 more minutes until internal temperature reaches 165°F (74°C) or juices run clear. During the last 30 seconds, spoon 1 tbs fresh lemon juice over the chicken. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

In a medium bowl combine mayonnaise, Greek yogurt, 1 oz crumbled Gorgonzola, red wine vinegar, honey, Dijon, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add cold water, 1–2 tbs at a time, to thin to a pourable consistency. Taste and adjust seasoning — add more vinegar for tang or a pinch of sugar/honey if too sharp. Chill while you assemble the salad.

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

Add 3 oz crumbled Gorgonzola and 1/2 cup toasted chopped pecans (or walnuts) to the salad and toss lightly, reserving a small sprinkle of cheese and nuts for garnish.

Drizzle the prepared Gorgonzola dressing over the salad (start with about 3 tbs, toss, and add more to taste). Arrange sliced wicked chicken on top of the dressed salad. Finish with the reserved crumbled Gorgonzola, nuts, and an extra grind of black pepper. Serve immediately.