Blackened Chicken Salad of your Dreams
This blackened chicken salad knocks it out of the park with incredibly seasoned chicken, fresh ingredients, avocado, and a simple vinaigrette.
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Ingredients
- 2 chicken breasts
- 1 ½ teaspoons blackened seasoning
- 1 tablespoon butter or olive oil
- 1 large head of romaine, washed and chopped
- 1 avocado, sliced
- 1 ½ cups cherry tomatoes, halved
- ¾ cup bocconcini mini mozzarella, halved
- ¼ cup basil shreds
- ⅓ cup white wine or Champagne vinaigrette
For the vinaigrette:
- 1 garlic clove
- 2 tablespoons Dijon Mustard
- ¼ cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
The dressing:
- If making the vinaigrette, combine all the ingredients and refrigerate it for up to 7 days or until ready to use.
Make the epic blackened chicken:
- On a flat surface, pat dry the chicken breasts. Distribute the seasoning on both sides of the chicken breasts.
- Heat a cast iron skillet over medium-high heat. Once hot, melt the butter. Place the chicken breasts on the pan and cook the first side for 7 minutes. Flip the chicken breasts over and cook for another 7 minutes on the other side, until the internal temperature reaches 165F. Cooking time on the second side will vary by the thickness of the chicken breast.
- Remove the cooked chicken breasts from the pan onto a board and allow it to rest for 5 minutes before slicing.
Build the dream salad:
- Assemble the salad in a large bowl by layering the chopped Romaine, topping it with cherry tomatoes, mini mozzarella balls, sliced avocados, and sliced chicken breasts.
- Drizzle ½ cup salad dressing over the salad and toss to combine. Add more salad dressing if desired.
For Meal Prep:
- Layer all the salad ingredients inside 4 meal prep containers except for the sliced avocado. Pack about 2 tablespoons of salad dressing inside four small, lidded containers. On the morning of, slice ¼ of an avocado and pack it inside the lunch container. Drizzle salad dressing at lunch.
Notes
Nutrition information includes ⅓ cup of vinaigrette.
Nutrition
Serving: 1 salad | Calories: 417kcal | Carbohydrates: 12g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 367mg | Potassium: 1178mg | Fiber: 7g | Sugar: 4g | Vitamin A: 14091IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 3mg
