Other

Best-ever blackened chicken salad recipe

Best-ever blackened chicken salad recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

This quick salad is absolutely perfect for summer. Serve with a crusty roll for a substantial dinner.

21 people made this

IngredientsServes: 2

  • 2 tablespoons olive oil, divided
  • 2 (175g) skinless, boneless chicken breast fillets
  • 1 1/2 tablespoons Cajun seasoning
  • 2 cloves garlic, peeled, crushed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste
  • 110g mixed green salad
  • 20g rocket
  • 1 avocado, peeled, stoned and diced
  • 12 oil-packed sun-dried tomatoes, drained and sliced
  • 70g black olives, sliced

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Warm 1 tablespoon olive oil in a large frying pan 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 frying pan, drain on kitchen 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 green salad, rocket, avocado, sun-dried tomatoes and olives. Top with diced chicken to serve.

Recently viewed

Reviews & ratingsAverage global rating:(22)

Reviews in English (16)

by ZANE28

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.-18 Aug 2005

by Kym Cox Surridge

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.-13 Sep 2006

by LINDA MCLEAN

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!-18 Jun 2009


Cajun Blackened Chicken Recipe

If boring chicken dinners have you in a weeknight rut, try spicing things up with Blackened Chicken! Boneless, skinless chicken breasts begin a deeply flavorful makeover with a coating of smoky, savory spices. Then, it’s a quick pan-sear to lock in the flavor and they’re off to the oven, baking to tender, juicy perfection!

This pan-to-oven method is the secret to flawlessly cooked Blackened Chicken every single time. Quick and easy to make, use this recipe as a simple weeknight dinner entree or take it down a happy road of decadence and use it to top off Fettuccini Alfredo! Or, keep it light and serve it as a flavorful hit of protein atop just about any salad!


Related Video

Have been making for 4 years for my family. MS to College kids. Flank steak is preferred. Traegered tonight. They love it. Added brown sugar to rub. Make extra dressing for tomorrow.

This book is in the Epicurious Cookbook which is just awesome. I make this salad over and over again. I was looking it up on the internet just to send my son the recipe so I didn't have to retype. I just had to stop by and leave a great review.

Just a few days ago, I told my partner that I was pretty inept at preparing steak. Well, no more. The rub is incredible, bringing out the goodness of the steak. The salad dressing is tasty and easy. Put everything together, and this is one perfect salad. I did add quartered and baked red skinned potatoes that I marinated along with the onions after they came out of the oven. Since I cannot stand bell peppers of any color, I didn't add that ingredient. Other than that, I followed the recipe exactly. Good stuff, you cannot go wrong.

Delicious best salad I've ever made! I wish you could past pictures! !

Made this recipe substituting shrimp for steak and it was amazing. I was tired of the Phillips Blackening seasoning, it had heat but was otherwise blah. So I used this recipe and it was fantastic. I will be using this rub all over the place :) I lightly coated the shrimp with olive oil, tossed, then sprinkled with rub. They were just amazing. Didn't use blue cheese. Made salad with the addition of tomato and avocado. Excellent. I feel the rub would stand up to a caesar salad too.

Very very good. Put the steaks on the grill and omitted the cheese at the end. Otherwise made it exactly as stated. This is a fabulous recipe for lunch or dinner.

This is a delicious dinner salad! I had one New York steak to share with my husband so I went on an Epicurious quest for a steak salad recipe and found this one. I decided to try it since I had most everything on hand. The only subs I made were romaine and red mini peppers. The blackened seasoning had just the right heat for our tastes and the balsamic vinaigrette is similar to what I usually make. In addition to the dressing ingredients listed, I normally add garlic and a touch of soy sauce to my balsamic vinaigrette. I like the method of coating the steak with melted butter rather than melting the butter in the hot pan. I think it may have helped to reduce the amount of smoke you get when you pan fry a steak. This salad is impressive enough to serve friends and family.

This recipe is fantastic! Based on others reviews, I made a few minor changes. I used about 1/8 tsp Cayenne. I had a feeling 1 tsp would be overpowering. I sliced the bell pepper and red onion and let sit in a small amount of dressing for a few hours (didn't have tomato). My husband grilled the filet mignon on the bbq and took it off at approx 125 degrees. Put baby greens on the plate and topped with onions, red bell pepper, filet, and blue cheese. The flavor was out of this world! Will definitely make again.

Tasty main course salad recipe. Open a window when you blacken the steak. Simple, easy balsamic dressing, and the blue cheese is a nice touch.

We loved this recipe. Simple, quick, and easy-this will be a keeper for us.

I made this for my husband tonight (we only had one piece of steak and I'm supposed to be on a diet anyhow) and he raved!! Definitely a keeper! I subbed red pepper for green and left out the tomato and cheese. Also, I used heart-healthier olive oil instead of butter to coat the steak.

4 forks isn't enough to do justice to this salad. My husband isn't much of a salad eater but he craves this. Use the freshest organic ingredients available to showcase the flavors. We added organic baby arugula and it just rocks!

Excellent flavor and easy to make. I now make the steak without the salad and it's a hit every time.

The salad was a hit with my family. I used a thick New York strip steak and grilled instead of pan frying. Sauteed the peppers and onions in a bit of the dressing and substituted feta for the blue cheese. Paired with a good Oregon Pale Ale and it was a perfect light meal.

The steak was excellent & I will make again, exactly as given. The salad didn't do anything for us.

What a great recipe! So easy, even for a novice like me - turned out great - Tip for cooking the steak: blacken in the pan for 2-5 minutes each side (depending on thickness), the put in the oven for 6 minutes or so at 160C, instead of just relying on pan cooking. This will keep you from overcooking the outside of the steak. I will definitely make this one again.

Wonderful wonderful rub. We tried it last night and it was all perfect together. We even did roasted new potatoes with herbs de provence tossed in olive oil roasted for 30 min at 475. I give it 4.5 forks.

Excellent! This has been a staple for years.

Very, very good! Added cuke, scallions, tomatoes & sauteed mushrooms. Served with soft rolls. Super easy too.

Wow! I made this for dinner last night. Delicious. This will be a frequent "to do." So quick and easy too.

Tasty steak dish. We grilled the meat because the husband likes all things grilled. Came out great. We served with pasta in blue cheese and walnut cream sauce to play up blue cheese in the salad. Nice meal!

I get sick of my usual salads, but this one was amazing! One of the best I have ever made. Followed recipe exactly, it was perfect.

Amazing flavours and very filling!! Didn't change too much except to add a few ingredients to the salad to "fatten it up". Boiled fingerling potatoes and then pan-fried in garlic and butter along with cremini mushrooms. Roasted chopped pecans in oven. Used filet mignons (frozen and wrapped in bacon) and fried the bacon separately and tossed into salad along with potatoes, mushrooms and pecans. Made for a very filling salad indeed! Dinner guests loved all, although Iɽ cut down slightly on cayenne next time as some guests found it a little hot for their liking.

Very good! I also cooked the steak inside in a skillet & set off the smoke alarm- but it was worth it!


Ingredients for Keto Chicken Salad

This keto chicken salad comes together so simply that you might even have the ingredients in your fridge right now. What do you need?

  • Pulled/shredded chicken
  • Mayonnaise
  • Mustard
  • Fresh dill
  • Fresh parsley
  • Garlic
  • Green onions

That’s it! Told you it was a super easy chicken salad recipe.

Most of the foods we eat around here are seasonal, because – let’s be honest – nothing beats fresh produce. Low carb chicken salad is a rare exception. I gladly make it aaaaall year round.

Fortunately, the fresh herbs in this easy chicken salad recipe are readily available at any time of year (and so yummy!). The combination of fresh parsley and dill in there is my favorite.

But if you’d like, you can easily swap incorporate some particularly seasonal ones in there too. For example, rosemary sounds like a wonderful addition if you make it in the fall.

Either way, it’s the fresh herbs that will make this the best chicken salad recipe you’ve ever tasted!

Personally, I recommend whipping up your own avocado mayo for this recipe, but if you don’t want to do that you can also buy one here. Either will work beautifully for this basic chicken salad recipe.

However, if you like a different twist and prefer not to use mayonnaise, try Healthy Greek Yogurt Chicken Salad without Mayo from Food Faith Fitness. The Mediterranean flavors in it are incredible and it’s mayo-free, but still whole food and keto friendly. Check out the fresh herbs used here and be inspired to try more variations on this basic chicken salad recipe.

As for the meat in this keto chicken salad, you can use any leftovers you have on hand or plan ahead and make Instant Pot shredded chicken.

If you already have frozen shredded chicken on hand, just incorporate it after defrosting (or make extra in your slow cooker to do this next time). Keeping some shredded chicken on hand in your freezer is a great idea for recipes like this low carb chicken salad or chicken bacon ranch casserole.


10 Best-Ever Chicken Pasta Recipes

There are few more comforting things than a delicious bowl of buttery pasta. But adding in a healthy protein like chicken makes for a satisfying and crowd-pleasing meal. From supereasy lasagna to bright and bold Vietnamese noodle salad, here are F&W&rsquos ten best-ever chicken pasta recipes:

There are few more comforting things than a delicious bowl of buttery pasta. But adding in a healthy protein like chicken makes for a satisfying and crowd-pleasing meal. From supereasy lasagna to bright and bold Vietnamese noodle salad, here are F&W’s ten best-ever chicken pasta recipes:

1. Easy Chicken Lasagna
Paired with a simple green salad and some crusty bread, this chicken lasagna is an easy weeknight meal.

2. Pasta Shells with Chicken and Brussels Sprouts
Here, mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes, and Parmesan unite the two main ingredients and complement them both.

3. Farro Pasta with Chicken Scarti and Borlotti Beans
Farro is an ancient type of wheat that gives pasta a firm bite and sweet, grainy flavor. Chefs Steve Samson and Zach Pollack pair it with hearty, rustic sauces like this one, which gets its richness from quickly saut chicken livers.

4. Tagliatelle with Braised Chicken and Figs
This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken braising liquid that’s reduced until silky and luscious.


CAN YOU SUBSTITUTE CHICKEN THIGHS FOR BREASTS?

You most definitely can substitute chicken thighs for chicken breasts. However, there are a few things you will want to take into consideration when you are swapping them out.

  1. MOISTURE

    Chicken breasts tend to dry out faster than chicken thighs. Since the chicken thighs have the bone still in them, the bone will be able to provide added flavor and juices. Whereas the breast does not have that since it is boneless, if the chicken gets overcooked then it will be dry.

2. COOK TIME

You will want to reduce the cooking time by about 5-10 minutes for the chicken breasts to avoid overcooking the meat. However, you do need to be careful and make sure that the chicken gets to at least 165 degrees Fahrenheit at its thickest part to make sure it has been cooked all the way through. You might want to consider using a chicken breast versus chicken thighs by My Fearless Kitchen.


I have so many chicken salad recipes here on Skinnytaste because it’s on of my favorite things to make ahead for lunch, from Cilantro Chicken Salad, Chicken Waldorf Salad, and Chicken Salad with Dill, to name a few.

I always make my chicken salad from scratch by cooking the chicken breast in chicken broth and I usually add some onion, parsley and celery to the broth to give the chicken a lot of flavor. Using light mayonnaise and some of the broth keeps the chicken salad moist without having to add too much mayo.


What you will Need to Make Creamy Low Carb Chicken Salad

  • Cooked shredded chicken &ndash you can use any pre-cooked leftover chicken you have on hand or try my quick shredded chicken here
  • mayonnaise: use the best quality mayo you can get your hands on. This can not be subbed because all other dairy substitutes are high in carbs.
  • red onion: can sub with onion of choice
  • You will also need a few other ingredients such as celery, fresh dill, fresh lemon juice, yellow mustard, and salt & pepper to taste

Tips for Successful Chicken Pad Thai

  • As previously discussed, don’t overcook your Pad Thai noodles so they are perfectly chewy.
  • For maximum efficiency, use the time while the noodles are soaking to whisk together your Pad Thai Sauce ingredients.
  • Have your Pad Thai Sauce ready and all your chicken and veggies chopped before you start cooking because the actual cooking process is super quick and you want everything ready to go at your fingertips.
  • If you don’t like heat at all, start with less than one tablespoon chili paste. I would say 1 tablespoon is about a 3 on the heat scale at a Thai restaurant, which is what most people order.
  • Add additional lime juice at the end of cooking if you want it tangier
  • Garnish, garnish, garnish! Crunchy peanuts and cilantro are the crowning glory of this Chicken Pad Thai!

Best-Ever BBQ Recipes

It’s summer! Even here in the UK, which is always a surprise. Of late we’ve been eating out in the garden, grilling meat on the barbeque and accompanying it with a delicious fresh salad almost every night. It’s so nice to relax outside after a day at work, I just love the long summer evenings.

Here is Ste hard at work on yet another barbeque. Billy is watching carefully in case anything should fall. Toto is off in the background patrolling the garden against squirrels.

The upshot of all these evenings barbequeing is that I have been trying a lot of different marinades, and by trial and error, I have hit upon some pretty foolproof and easy ones which I would like to share with you today, as well as the perfect pulled pork, how to cook melt in your mouth ribs, and a recipe for home made burgers. Everything you need this summer to make your BBQ brilliant!

I’ll start with the marinade recipes, because they’re simplest, and will then give you some tips on how to use them, before going on to the more complicated stuff (which actually really isn’t). Both the chicken marinade recipes are adapted from a book by two of my heroes, Si and Dave, otherwise known as the ‘Hairy Bikers‘. Their ‘Hairy Dieters: Eat for life’ book is a staple in our house for quick weeknight suppers and more extravagant things as well, and every recipe turns out brilliant, every time. I highly recommend it, and the first ‘Hairy Dieters’ book – all your favourite foods, with even better taste, but less calories. Genius!

Now of course you can use the peri-peri marinade on regular wings, thighs, legs or even breasts, so you don’t have to go to the effort of butterflying the chicken (or you could ask your butcher to do this for you), but I think it looks pretty impressive on the BBQ if you have people over, and it’s a great way of satisfying your Nandos cravings at home for a lot less cash.

Very quickly, how you butterfly a chicken: turn the chicken breast side down and using scissors cut either side of the backbone, and remove it, along with foot joints and wing tips. Then cut away all the skin and fat from the chicken. Place it on a board with the breast side facing up, and press down on it to break the breastbone and flatten it as much as possible so it cooks evenly. Make slashes in the thickest parts of the meat. Easy peasy, right?!

Peri-Peri Marinade

  • 6 medium-heat chillies (or go hotter if you like it hot, milder if not)
  • 4 cloves of garlic
  • 3 large handfuls of flatleaf parsley
  • 2 tbsp white wine vinegar
  • 1 tsp caster sugar
  • 2 tsps flaked salt
  • 1 tsp smoked paprika
  • 1 tsp oregano

Blend the ingredients and rub into the chicken, leaving covered in the fridge overnight if possible, otherwise for at least 3 hours. Baste the chicken with the marinade left in the dish regularly during cooking.

Jerk chicken is another favourite of ours. Sometimes if I have the ingredients in, I make the marinade from scratch with the recipe below. However, of late, we’ve been having it so much we’ve taken to cheating and using Walkerswood Jamaican Jerk Sauce which you can find in supermarkets in a bottle, which is also delicious, but it is pretty authentic (the favourite of Jamaicans apparently – can anyone attest to this?) and packs a serious punch so beware if you are not a fan of really hot food. If you like that, but want to make your own, use the hottest chillis you can find – scotch bonnet are ideal.

Jamaican Jerk Marinade

  • 3 hot chillies
  • 20g root ginger, peeled
  • 4 garlic cloves
  • 6 spring onions, roughly chopped
  • 2 tbsp white wine vinegar
  • 1 tsp thyme
  • 1 tsp allspice
  • ½ tsp ground nutmeg
  • ½ teaspoon cinnamon
  • 3 tbsp dark brown sugar (dark muscovado is ideal)
  • 2 tbsps lime juice
  • 1½ tbsps dark soy sauce

Blend the ingredients and rub into the chicken, leaving covered in the fridge overnight if possible, otherwise for at least 3 hours. Baste the chicken with the marinade left in the dish regularly during cooking.

This BBQ marinade is amazing. It is not what you would call entirely homemade, having ingredients such as tomato ketchup, but I have tried so many and I come back to this one every time, for good reason. Everyone who has tried it has proclaimed it (or rather, the ribs) to be the best they’ve ever eaten. This may be something to do with the fact that usually I get the ribs from Mum and Dad, who rear a few pigs on the farm for us to eat, and the meat from them is always fantastic. It might also be to do with the pre-cooking, which many people miss out. It makes the meat beautifully soft so it falls off the bone easily, but keeps that chargrilled crunchy surface which is so delicious.

I have another of my favourite ‘celebrity’ chefs to thank for this marinade, Donal Skehan, whose blog was one of the first foodie blogs I ever followed. Thanks for all the inspiration Donal!

BBQ Marinade

  • 6oz demerara sugar
  • 4 tbsp dark soy sauce
  • 4 tbsp tomato ketchup (but basic/value range for this)
  • 4 tbsp honey (ditto)
  • 4 cloves of garlic, finely chopped
  • 1 tbsp dried English mustard
  • 2 tsp tabasco sauce

Whisk all the ingredients together, and bring to the boil over a high heat. Then reduce the heat and simmer for about five minutes until you have a thick sauce. Pour over your ribs, refrigerate.

So this marinade can of course be used on chicken, sausages, beef steaks, anything you like, and it will still be delicious, but I just can’t get enough of the ribs! To get them super-juicy I simmer them on a medium heat for 1.5 hours prior to marinading. I throw in a sliced onion and a few cloves of garlic and some salt, and just leave it. When cooked, I drain them and cover with the BBQ sauce and leave in the fridge, as always, ideally overnight, but a few hours is fine too. When it comes to cook them, just use the leftover sauce in the dish to baste the ribs regularly, as you would with all these marinades to get the most flavour, and cook until slightly blackened on the edges. Please remember to BBQ responsibly: ample napkins should be available for anyone eating these!

My final recipe for the BBQ is a very simple one for homemade beefburgers. I think they taste so much better than shop-bought, and are much cheaper too. You can even do fun things like add a chunk of melty cheese to the middle of the burger before forming the meat around it, which takes cheeseburgers to a new level, especially if you are greedy like me and my housemates and add extra cheese on top!

Homemade Beefburgers

  • 500g beef mince (makes 4 large burgers)
  • 1 small red onion, finely diced
  • 1 red chilli, finely diced
  • 1 tsp oregano
  • 1 tsp thyme
  • salt and black pepper

Finely dice the onion and chilli, and add to a bowl with the mince, herbs and seasoning. Use your hands to mix all the ingredients together thoroughly. Separate the mixture into 4 evenly sized balls, and in your hands slowly shape each one into a burger shape. The more shaping you do the better it will hold together on the barbeque, so it is best to press it all together a little as you shape. Chill for a couple of hours before cooking.

Finally, this is not strictly a BBQ recipe, but these days pulled pork seems to be ubiquitous in every BBQ joint in town, and no burger is complete topped without some (though personally I am purist and prefer just a soft white roll with my pulled pork!), plus it is pretty impressive if you have guests coming over, and really really easy to do. For the last hour of cooking, add in a tray of potato wedges to the oven, and you’ve got a feast on your hands. A salad or two is of course essential – more on those next week!

Once again, I’ve tried a few recipes and methods of cooking pulled pork, but popular opinion deems this one the best! However, it is totally possible to cook a pretty tasty pulled pork in a slow cooker, which is a more economical way of doing it, and is ideal if you want to leave it whilst at work all day, but you need to make sure you add liquid to your pork, and I haven’t yet hit upon the perfect liquid marinade.

Delicious Pulled Pork

  • Servings: 4-6
  • Time: 7 hours
  • Difficulty: easy
  • large piece of pork (600g-1kilo, cook slightly longer for heavier joint, less for smaller)
  • 1 tbsp salt
  • 2 tbsps dark muscovado sugar
  • 1 tbsps smoked paprika

1. Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin. Mix together the salt, sugar and paprika and rub about half into the meat.

2. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours, until the meat flakes easily. Pour off the juices and reserve.

3. Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.

4. Use two forks, or your fingers to pull into shreds, cutting up the crackling too, and then add the rest of the seasoning, and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve.

So there you have it – five foolproof BBQ recipes guaranteed to please, and really easy to make into the bargain. I hope you get to make as much use of them this summer as we already have, and please do suggest your favourite BBQ marinades or meats (or veggies, I’m not vegetablist) in the comments, so I can find some new recipes to try.

Happy Fiesta Friday everyone, thanks Angie, Margy and Silvia for hosting, and enjoy the BBQ!