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Blackened Chicken Salad Recipe

This Blackened Chicken Salad recipe brings bold flavor and freshness together in one satisfying bowl. Juicy chicken breasts are coated in a smoky, spicy blackened seasoning and seared to perfection, then sliced over a crisp bed of mixed greens, cherry tomatoes, cucumbers, red onions, and avocado. It's a vibrant, protein-packed salad that's perfect for lunch or a light dinner.
Topped with a creamy ranch, tangy vinaigrette, or your favorite dressing, this salad delivers a perfect balance of heat, crunch, and creaminess. It's healthy, quick to make, and absolutely delicious—ideal for anyone craving something fresh with a little kick!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Skillet or grill pan
  • Mixing bowls
  • Knife and cutting board
  • Measuring spoons
  • Spatula​

Method
 

Prepare the Chicken
  1. 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.
Make the Dressing
  1. In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, and honey. Stir until smooth. Season with salt and pepper to taste.
Assemble the Salad
  1. 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.
Chill and Serve
  1. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Notes

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.