"This is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner portions." — devilsdancefloor
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olive oil, divided
2 (6 ounce)
skinless, boneless chicken breast halves
1 1/2 tablespoons
salt and black pepper to taste
mixed salad greens
avocado - peeled, pitted, and diced
oil-packed sun-dried tomatoes, drained and sliced
sliced black olives
This was an excellent salad. It reminds me of a Cobb Salad. I also added some crumbled feta cheese to add some zing to it, but either way it is a good one.
This had a nice zing to it. I made it as a side salad for blackened salmon, so I didn't use the chicken. I added a clove of garlic and about 3 dashes of cajun seasoning to the dressing. Definitely a keeper.
This salad was so good and a snap to put together. Instead of frying the chicken whole, I sliced the breasts into strips and then seasoned. Not a sun dried tomato fan so I left those out but because I had everything on hand, I added broccoli, carrots, cukes and topped with feta. The avocado beautifully complimented the spice of the chicken. Very nice and thank you!
This salad made an excellent, exotic summer salad for our murder mystery party. It was delicious!
Yummy salad! Wonderful flavors. I made it as is & loved it! I was worried the chicken would be too spicy for my taste, but it was the right amount of kick. The calorie count is high, but that comes from various fats in the recipe, which are good fats, so I'm ok with it. I will make it again!
This was delicious! Everything about the recipe was great, the cajun seasoning, the avocado, the dried tomatoes, the olives...FABULOUS salad!
This is an excellent salad, easily adaptable to suit individual tastes and preferences. For me that meant substituting fresh tomatoes for the sun-dried, which just weren’t moving me in a cold salad. It also meant not stirring crushed garlic into a hot pan where you’re blackening chicken, which I had Hubs do outside on the gas grill (even tho’ it’s 36 degrees outside!) in a cast iron skillet. I still wanted the garlic flavor, however, so I added some, minced, to the salad dressing instead. I needed to adjust the salad dressing as well, to my preferred oil to vinegar ratio of 3:1. Equal parts vinegar and oil would be far too vinegary for me. Everything is in balance here, and I especially liked the mix of the peppery arugula with the milder greens and the mild, creamy avocado against the spicy, blackened chicken. Rather than dice everything and toss it altogether, I topped the greens with the tomatoes, olives and slices of avocado, then arranged a sliced chicken breast on each. Great salad that does both the taste buds and body good.
Only used sun-dried tomatoes and spring mix since that's what I had on hand, but this is easily one of the best salads I've had in a while. The dressing is easily my favorite part! The whole dish is delicious the next day, too. I have a lovely, slightly tart white wine with it; it goes well.
* Percent Daily Values are based on a 2,000 calorie diet.
Fab Summer Blackened Chicken Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 364
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