When I crave something bold, fresh, and satisfying, I turn to one of my all-time favorites. After years of testing salad recipes, I keep coming back to this one. Around 15 bites in, I knew it was a winner. That’s how much I love this blackened chicken salad Whole Foods recipe.
It hits all the right notes—spicy, creamy, crunchy, and protein-packed. I’ve tried recreating deli classics before, but this version brings that Whole Foods flavor right into my kitchen.
It’s quick to prepare, full of real ingredients, and works great for lunch or meal prep. I enjoy it chilled, wrapped, or piled on greens. If you want clean flavor with a kick, this salad is everything you’re looking for.
How To Prepare Blackened Chicken Salad Recipe?
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Equipment Needed
- Skillet or grill pan
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Spatula
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons blackening seasoning (store-bought or homemade)
- 1 tablespoon olive oil
For the Salad:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 2 green onions, sliced
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Chicken
Season the chicken breasts evenly with the blackening seasoning. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for 5 minutes before slicing into bite-sized pieces.
2. Make the Dressing
In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and honey. Stir until smooth. Season with salt and pepper to taste.
3. Assemble the Salad
In a large bowl, mix the shredded carrots, diced red onion, and sliced green onions. Add the sliced chicken and pour the dressing over the top. Gently toss until everything is well coated.
4. Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 25g
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 600mg
Serving Suggestions
I love serving this blackened chicken salad recipe in a few different ways, depending on my mood. When I want something light, I spoon it over a bed of mixed greens with a squeeze of lemon.
For something heartier, I tuck it into a toasted whole wheat wrap or sandwich it between slices of sourdough.
It’s also great with crackers or stuffed into avocado halves for a low-carb twist. No matter how I serve it, the bold flavors always stand out.
Tips and Variations
- Spice Level: Adjust the heat by modifying the amount of blackening seasoning.
- Add-ins: Consider adding diced celery or bell peppers for extra crunch.
- Protein Swap: For a vegetarian version, substitute the chicken with grilled tofu or chickpeas.
Incredible Essential Health Benefits?
This blackened chicken salad recipe isn’t just tasty—it’s packed with incredible essential health benefits. The chicken gives me a solid dose of lean protein, which helps keep me full and supports muscle health.
The carrots and onions add antioxidants, fiber, and vitamins that boost immunity and digestion. The blackening spices, especially paprika and garlic powder, bring anti-inflammatory benefits without adding calories.
I also love that the healthy fats from the mayo help me absorb more nutrients from the veggies. It’s a balanced, nutrient-dense meal I feel great about enjoying any day of the week.
Note
For the best flavor, prepare the salad a few hours in advance and let it chill in the refrigerator. This allows the spices and dressing to fully infuse the chicken and vegetables.
How To Store
I store any leftovers in an airtight container and keep it in the fridge for up to 3 days. I always make sure the chicken has cooled completely before sealing it. When I’m ready to eat,
I give it a quick stir to freshen it up. If the salad seems a little dry, I just add a spoonful of mayo or a squeeze of lemon juice to bring it back to life.
Conclusion
This blackened chicken salad recipe has become one of my go-to meals for a reason. It’s bold, fresh, and full of texture without feeling heavy. I love how easy it is to make, yet it tastes like something straight from the deli counter.
The spicy chicken, the creamy dressing, and the crisp veggies come together in a way that always satisfies me. Whether I’m making it for a quick lunch or prepping ahead for the week, it never lets me down.
If you’re like me and crave flavor that doesn’t cut corners, this salad is a must-try. One bite, and you’ll see why it’s a staple in my kitchen.