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Blackened Chicken Chopped Salad

This blackened chicken chopped salad is so delicious! Chopped vegetables, iceberg lettuce and spiced blackened chicken is drizzled in a raspberry chipotle vinaigrette for a perfect kick.
5 from 11 votes
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Ingredients

  • 3 thin-sliced chicken breasts
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • kosher salt and pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon of olive oil
  • 1 small head iceberg lettuce, chopped
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup chopped baby cucumbers
  • 1 avocado, chopped
  • ½ red onion, diced
  • 1/2 cup crumbled feta cheese

raspberry chipotle vinaigrette

  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons raspberry jam or preserves
  • 1 garlic clove, minced
  • kosher salt and pepper
  • ¼ teaspoon chipotle chili powder
  • cup extra virgin olive oil

Instructions 

  • I like to pound the chicken breasts with a meat tenderizer so they are all even in thickness. In a bowl, whisk together the smoked paprika, oregano, garlic powder, onion powder, a big pinch of salt and pepper and the crushed red pepper. Sprinkle it all over the chicken on both sides.
  • Heat the olive oil in a nonstick skillet over medium heat. Once hot, add the chicken and cook until deep in color on both sides - about 3 to 5 minutes per side. I like to use thin chicken breasts so the chicken is fully cooked in the skillet - to an internal temperature of 165 degrees F. You can also grill the chicken or bake it or cook it however is easiest for you!
  • Once the chicken is done, let it rest for 10 minutes. Then cut it into chunks.
  • In a bowl, toss the iceberg lettuce with a pinch of salt and pepper. Toss with the tomatoes, cucumber, avocado, red onion and feta. Add on the chicken. Drizzle with the vinaigrette and serve!

raspberry chipotle vinaigrette

  • In a bowl, whisk together the lime juice, jam, garlic, salt, pepper and chipotle chili powder. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
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