Blackened Chicken Chopped Salad
Warm seasoned chicken over a crunchy chopped salad with a simple yogurt dressing.
Serves 4 • Prep: 20 minutes • Cook: 12–16 minutes
Ingredients
1 1/2 lb boneless skinless chicken breast, sliced horizontally into even cutlets
2 tsp The Blackening
1 tbsp neutral oil
6 cups chopped romaine
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup plain yogurt
2 tbsp lemon juice
1 tbsp olive oil
How to make it
Mix yogurt, lemon juice and olive oil for the dressing. Refrigerate while cooking.
Pat chicken dry and coat with neutral oil and The Blackening.
Heat a skillet over medium-high heat. Cook cutlets about 5–7 minutes per side, adjusting heat to prevent scorching, until each reaches 165°F. Rest 3 minutes and slice with clean utensils.
Divide lettuce, cucumber and tomatoes among bowls. Top with chicken and dressing.
Swap or combine flavors
Replace 2 tsp The Blackening with 3/4 tsp Chick POW FIRE for a hotter chicken salad. Do not use an equal full measure of the hotter blend by default.
Make it a meal
Serve with Crispy Garlic Smashed Potatoes for a fuller meal.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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