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Blackened Chicken Salad

 Blackened Chicken Salad
"I'm always in need of quick recipes," says Tanya Brady from Montague, Michigan. "I like to serve this healthy salad with garlic cheese bread and peanut butter cookies for dessert." TIP: Tanya stirs up a big batch of the seasoning rub and keeps it on hand, so she can start this salad in no time.
4 ServingsPrep/Total Time: 25 min.


  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 package (10 ounces) Italian-blend salad greens
  • 4 plum tomatoes, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 1 cup seasoned salad croutons
  • 1/2 to 3/4 cup salad dressing of your choice


  • Combine the seasonings; rub over chicken. Broil or grill, uncovered,
  • over medium heat for 5-7 minutes on each side or until juices run
  • clear.
  • On a serving platter or individual plates, arrange the salad greens,
  • tomatoes and red pepper. Slice chicken; place over salad. Top with
  • croutons and dressing. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 380 calories,

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Blackened Chicken Salad (continued)

Nutritional Facts: 18 g fat (3 g saturated fat), 95 mg cholesterol, 1,031 mg sodium, 17 g carbohydrate, 4 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.