Restaurant Style Blackened Chicken Salad

overhead partial shot of blackened chicken salad

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

Cook Time20

Total Time35

Course: Entree Salad, Salad

Cuisine: American

Servings:

Calories: 420kcal

Ingredients

2 cups NatureSweet Cherubs tomatoes or more as desired
16 ounce chicken breast boneless skinless
2 tablespoon 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

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