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    Home » Recipes » Salad Recipes

    Blackened Chicken Salad – Restaurant Style

    Published: Jan 17, 2022 by Chef Dennis Littley

    132 shares
    • Facebook22
    • Yummly
    5 from 43 votes
    Jump to Recipe Print Recipe

    I love a good salad and my favorite is a blackened chicken salad complete with all the toppings!

    A large dinner-type salad is usually something we order when we go out for lunch or dinner, but the truth is, it’s super easy to make and will cost a lot less when made at home.

    blackened chicken salad with dressing in a white bowl

    Last year I was diagnosed with pre-diabetes thanks to all of the sweet treats I had been baking at home. Right then I made the conscious decision to start eating better and eliminating those foods that I loved, but that didn’t love me.

    Now that doesn’t mean that I never get to eat desserts or fatty foods. The lesson learned is moderation. That is how you become the “New You.”

    My new lifestyle was actually an awakening or duh-moment for me as I found foods that were naturally sweet and delicious to satisfy my cravings.

    Plate of finished salad with blackened chicken on top

    Tempting, isn’t it? My restaurant-style Blackened Chicken Salad makes a perfect lunch or light dinner. Every bite is delicious and satisfying.

    The great thing about salads is they can be made with whatever you have on hand at the time. You really only need greens and tomatoes.

    The rest of the salad can be a blank canvas that allows you to create a different salad every time you make it. NatureSweet Cherubs provide a bursting, tangy flavor that makes for the perfect, delicious, final touch on your salad.

    Ingredients for Blackened Chicken Salad

    ingredients to make salad

    Let’s start by gathering the ingredients we need to make my blackened chicken salad. In “chef speak” hef Speak this is called the Mise en Place which translates to “everything in its place.”

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How do I make a restaurant-style salad?

    The first step in creating a delicious restaurant-style salad is prepping the ingredients.

    This can be done in advance or right before you make the salad. So, before you begin building your salad, prep the ingredients you want to add.

    *Timed properly all these tasks can be done at the same time.

    How to hard-cook eggs

    You notice I said hard-cooked and not hard-boiled. The reason most hard-cooked eggs are horrible or green is that we overcook them or boil them.

    I will now share the secret to perfect hard-cooked eggs.

    • Place 4 eggs into a small pot and cover with water. The water should be at least half an inch over the eggs.
    • Bring the eggs to a boil and allow them to boil for 2 minutes. Turn off the heat, cover the pot and remove the pot from the heat.
    • Allow the eggs to sit undisturbed in the covered pot for 20 minutes.
    • Rinse the eggs in cold water and peel them while still warm. Running cold water will help in the peeling process. This is the easiest method I have found for peeling eggs.
    • Refrigerate the eggs until needed.

    *Old eggs will not peel well. Always use fresh eggs

    How to roast corn

    I like the crunch that roasted corn adds to my blackened chicken salad but its optional if you’re not a fan of corn.

    two images showing corn unroasted and roasted
    • Cut the corn off the ears (yes, you can use frozen corn).
    • Mix with a little olive, sea salt, and black pepper.
    • Place the corn on a sheet pan and roast at 425 degrees for 15-20 minutes (or until the corn starts to brown).
    • Allow to cool and set aside until needed.

    How to make blackened chicken

    collage of steps to make chicken
    • Clean up the chicken breasts, and remove any fat or skin. If the chicken breasts are too thick, split them in half to make them easier to cook.
    • Season the chicken breasts with your favorite cajun spice or a spice blend of your choice.
    • Heat a large skillet over medium-high heat. When the pan is heated, add a little olive oil and place the seasoned breasts, spice side down in the pan. Allow the breasts to cook for 2-3 minutes.
    • Flip the breasts over and continue to cook for an additional 2-3 minutes, or until an internal temperature of 165 degrees has been reached.
    • Place the cooked seasoned breasts on a plate and allow to cool.
    • When fully cool, slice the chicken breasts to add to the salad.

    *You can also chop the slices so everything is bite-size. I prefer this method.

    How do I assemble a restaurant-style salad?

    The first rule of restaurant cooking (after making something delicious) is to arrange that meal on the serving dish so it’s as pretty as it is delicious.

    blackened chicken salad in bowl

    There are no set methods for how you accomplish this. It depends on how you choose to serve the salad. The first image I shared shows the salad being served on a dinner plate or in a large bowl. For that method, I began by laying the prepared romaine on the plate to use as a base.

    I then added the various toppings. I like to place the tomatoes around the outside of the plate at regular intervals, followed by the hard-cooked egg wedges.

    These will be the focal point of the plate offering a circular continuity to the dish. Who knew there was actually a science to food design?

    After setting the plate, I then start sprinkling the other ingredients, creating a colorful pattern on the plate. Remember, we “eat with our eyes” before we actually taste the food.

    The last ingredient to be added to a plated salad will be the blackened chicken (sliced or chopped depending upon your preference). Follow this with a little sprinkling of carrots, cheese, and corn. I usually have a little chopped parsley or another fresh herb to add a little more color to the plate.

    If you prefer to serve it family-style, use a bowl large enough to hold all the ingredients and mix them. I would also dress the greens and toss them before adding any of the toppings.

    two bowls of prepared salad

    You can also serve the blackened chicken salad in small bowls as a side salad. If you’re having a get-together or dinner party, this is a great way to premake your salad so you can spend more time with your guests.

    But any way you serve up your salad you can be sure you’ll have smiles around the dinner table.

    More Salad You’ll Love!

    • Blackened Salmon Salad
    • How to Build the Perfect Dinner Salad
    • Tortellini Salad with Gorgonzola Crumbles, Olives and Tomatoes
    • Fun Size Chicken Taco Salad Recipe

    Did you make this? Please RATE THE RECIPE below!

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    overhead partial shot of blackened chicken salad
    Print Recipe Save Saved!
    5 from 43 votes

    Restaurant Style Blackened Chicken Salad

    I love a good dinner salad, and my Restaurant-Style Blackened Chicken Salad will rival that of your favorite restaurant. Packed with veggies and all the toppings you love, craft your salad just like you like it!
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Entree Salad, Salad
    Cuisine: American
    Servings: 4
    Calories: 420kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 cups NatureSweet Cherubs tomatoes or more as desired
    • 16 ounce chicken breast boneless skinless
    • 2 tbsp cajun seasoning
    • 2 head romaine cleaned, washed and chopped
    • 2 ears corn off cobb and roasted
    • 1 cup olives I used kalamata and green stuffed olives
    • ¾ cup gorgonzola cheese crumbles
    • 1 cucumber peeled quartered and chopped
    • 4 large hard cooked eggs
    • salad dressing of your choice I used balsamic vinaigrette
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Place 4 eggs into a small pot and cover with water. The water should be at least half an inch over the eggs.
      Bring the eggs to a boil and allow them to boil for 2 minutes. Turn off the heat, cover the pot and remove the pot from the heat.
      Allow the eggs to sit undisturbed in the covered pot for 20 minutes.
      Rinse the eggs in cold water and peel while still warm. Running cold water will help in the peeling process. This is the easiest method I have found for peeling eggs.
      Refrigerate the eggs until needed.
      *Old eggs will not peel well, always use fresh eggs.
    • Cut the corn off the ears. Mix with a little olive, sea salt and black pepper. Place the corn on a sheet pan and roast at 425 degrees for 15-20 minutes. Or until the corn starts to brown. Allow to cool and set aside until needed
      *You can use frozen corn.
    • clean up the chicken breasts, remove any fat or skin. If the chicken breasts are too thick, split them in half to make them easier to cook.
    • Season the chicken breasts with your favorite cajun spice or a spice blend of your choice.
    • Heat a large skillet over medium-high heat. When the pan is heated add a little olive oil and place the seasoned breasts, spice side down in the pan, Allow the breasts to cook for 2-3 minutes.
    • Flip the breasts over and continue to cook for an additional 2-3 minutes, or until an internal temperature of 165 degrees has been reached.
      Place the cooked seasoned breasts on a plate and allow to cool. When fully cool, slice the chicken breasts to add to the salad.
      *You can also chop the slices so everything is bite size.
    • Remove outer leaves, chop off the tip and core of the romaine. Rinse the romaine and dry the with paper towels (or use a salad spinner). Chop romaine into bite size pieces. Set in refrigerator until needed.
    • Peel, quarter and chop the cucumber.
    • Peel and slice the carrot longways into small portions and chop.
    • The salad can be served as a dinner salad, side salad or family style. Choose your serving dish.
    • If you are using a dinner plate or bowl, start by adding a nice bed of chopped romaine lettuce to the choice of serving container.
      *If you are doing a family-style mixed bowl. Use a bowl large enough to hold all the ingredients and mix them. I would also dress the greens and toss them before adding any of the toppings.
    • Begin adding the toppings.
      Place the tomatoes around the outside of the dish, followed by the egg quarters. Add the olives, roasted corn, carrots and gorgonzola crumbles.
      Add the chicken to the top of the salad and sprinkle a little of the gorgonzola, carrot or corn on top. You can also use a fresh chopped herb of your choice.
    • serve the salad in your choice of serving dish as a entree, side salad, or family style.

    Nutrition

    Calories: 420kcal | Carbohydrates: 19g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 1051mg | Potassium: 1668mg | Fiber: 10g | Sugar: 8g | Vitamin A: 29993IU | Vitamin C: 33mg | Calcium: 290mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Salad Recipes

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Ksenia

      January 23, 2022 at 10:33 pm

      5 stars
      Good cherry tomatoes are my reason for living, and they really shine in this delicious salad! Everyone loved it!

      Reply
    2. Ramona

      January 23, 2022 at 4:03 pm

      5 stars
      This blackened chicken salad was super delicious and nutritious! I’ll be making this recipe again soon. Thank you for sharing!

      Reply
    3. Natalie

      January 21, 2022 at 4:10 am

      5 stars
      Simple but beautiful salad. I’m adding this to my menu to try. It’s a perfect light lunch. Thanks!

      Reply
    4. Tristin

      January 20, 2022 at 11:18 pm

      5 stars
      I can’t wait to make this blackened chicken salad and try out your tips on how to hard cook the eggs!!

      Reply
    5. Mikayla

      January 20, 2022 at 9:58 pm

      5 stars
      Ahh, such wonderful flavor tidbits in this salad, everyone loved it! You are absolutely right about cheaper made at home! Lunch, dinner, left overs please!

      Reply
    6. Marisa Franca

      January 20, 2022 at 3:28 pm

      5 stars
      You don’t have to be on a diet to enjoy this delicious salad. We eat salads all the time although I was making the same one over and over. I made this Blackened Chicken Salad today and it felt like we were eating out. Great combination.

      Reply
    7. Colleen

      January 20, 2022 at 2:58 pm

      5 stars
      We had this salad for dinner last night and it was perfect! Delicious and healthy and quick to put together. Thanks for sharing!

      Reply
    8. Dana

      January 20, 2022 at 1:48 pm

      5 stars
      I absolutely love blackened chicken but this was my first time putting in a salad – wow! It is so good and perfect for packed lunches.

      Reply
    9. Amanda Mason

      January 20, 2022 at 11:31 am

      5 stars
      The roasted corn makes this recipe! So delicious! And the cajun seasoning on the chicken is amazing. This is now my go to salad!

      Reply
    10. Amy Liu Dong

      January 20, 2022 at 9:10 am

      5 stars
      What an easy, delicious, and healthy salad recipe. Everyone loved this. Yummy!

      Reply
    11. Chef Glory

      January 17, 2022 at 10:03 am

      5 stars
      Thanks Chef Dennis for giving out this wonderful recipe. Am a young chef will definitely try it out .

      Reply

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