Fab Summer Blackened Chicken Salad Recipe - Allrecipes.com
Fab Summer Blackened Chicken Salad Recipe
  • READY IN 30 mins

Fab Summer Blackened Chicken Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
  2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
  3. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.
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Reviews More Reviews

Aug 18, 2005

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.

Sep 13, 2006

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.

Jun 23, 2009

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!

Nov 14, 2013

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.

Jun 17, 2006

This salad made an excellent, exotic summer salad for our murder mystery party. It was delicious!

Nov 24, 2009

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!

Aug 16, 2006

This was delicious! Everything about the recipe was great, the cajun seasoning, the avocado, the dried tomatoes, the olives...FABULOUS salad!

Jul 21, 2010

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.


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  • Calories
  • 610 kcal
  • 31%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 40.4 g
  • 62%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 43.1 g
  • 86%
  • Sodium
  • 1605 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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