Blackened Chicken Salad

Blackened Chicken Salad

Defrost 

1 lb. chicken breast, boneless skinless

Preheat oven to 400F.

On the stovetop, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

In a small bowl, combine:

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

1/8 tsp oregano

1/8 tsp thyme, crushed

1/8 tsp garlic powder

Stir together. Rub into fully defrosted chicken breast, fully covering top and bottom.

To preheated skillet, add:

1-2 tsp oil

Seasoned chicken breast

Brown on first side, ~3 minutes. Turn over and brown on other side, ~2 minutes.

Put skillet, including chicken, into preheated oven (400F).

Roast for 20 minutes. 

• Using an instant read thermometer, check chicken temperature 

• Food safety tip: 165F internal temp for boneless chicken

• Cook longer if necessary, checking temp every 2-3 minutes

Remove cooked chicken from hot skillet. Set aside to rest 10 minutes while preparing salads.

Thoroughly wash vegetables, chop and layer in 4 individual serving bowls:

Lettuce

Spinach

Favorite veggies

Other recommended toppings:

• Bacon, cooked & chopped

• Cheese, shredded

• Eggs, boiled

• Croutons (make your own croutons)

Cut chicken into thin strips or small cubes and arrange over the top of prepared bowls.

Drizzle with favorite dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

• Timesaver tip: Brenda prepares an oversize batch of spice rub and stores it in an old spice jar. 

  • Oversized batch = ~8 lbs. chicken

    • 2 tsp paprika

    • 2 tsp cayenne pepper

    • 2 tsp salt

    • 2 tsp pepper

    • 1 tsp oregano

    • 1 tsp thyme, crushed

    • 1 tsp garlic powder

• Recommended dressings:

  • Ranch

  • Raspberry Vinaigrette

  • Honey Mustard

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Window to B’s kitchen…