Blackened Chicken Recipe

In a small bowl, whisk together mayonnaise, Greek yogurt, buttermilk, apple cider vinegar, Dijon, honey, Worcestershire sauce, minced garlic, salt and pepper until smooth. Taste and adjust seasoning; if too thick, thin with an extra teaspoon or two of buttermilk. Refrigerate while you prepare the salad (will keep chilled for up to 3 days).

Wash and spin dry mixed salad greens; place in a large bowl and keep chilled.

Core and quarter Roma tomatoes, then slice each quarter into 2–3 pieces (or dice) to yield bite-size pieces. Add to the bowl with greens.

Thinly slice red onion into half-moons; soak in cold water for 5 minutes if you want milder flavor, then drain and pat dry. Add to the salad bowl.

Peel jicama and cut into matchsticks (thin batons) roughly 2 inches long; add to the bowl.

If using canned mandarin segments, drain well; if fresh, peel and separate. Add oranges, black beans (rinsed and drained), toasted sliced almonds and crumbled Gorgonzola to the bowl but hold mixing until chicken is ready.

If chicken breasts are uneven thickness, butterfly them or pound gently between sheets of plastic wrap to an even thickness about 1/2 to 3/4 inch. Pat dry with paper towels.

Combine all Blackening Spice Mix ingredients in a small bowl and stir to blend.

Brush both sides of each chicken breast lightly with olive oil. Generously coat both sides of chicken with the blackening spice mix, pressing the spice into the meat so it adheres.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add the butter and let it melt and begin to foam but not burn.

Add the chicken breasts to the skillet. Cook undisturbed 3–4 minutes per side, depending on thickness, until a deep brown-black crust forms and the internal temperature reaches 165°F (74°C). If the spice begins to burn too quickly, reduce heat to medium. Total cook time typically 6–8 minutes.

Transfer cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice chicken thinly or into bite-size strips for topping the salad.

Toss the mixed greens gently with 2–3 tablespoons of Dodo House dressing (add more to taste) in the large bowl so leaves are lightly coated.

Arrange dressed greens on a serving platter or divide among 2 plates. Evenly distribute Roma tomatoes, black beans, jicama matchsticks, Mandarin orange segments, toasted almonds, thin red onion slices and crumbled Gorgonzola over the greens.

Top each portion with sliced blackened chicken. Drizzle additional dressing if desired and serve immediately.