Best 2 Fab Summer Blackened Chicken Salad Recipes
In the realm of summer salads, the Fab Summer Blackened Chicken Salad stands as a culinary masterpiece, tantalizing taste buds with its harmonious blend of smoky, spicy, and refreshing flavors. This delectable dish features succulent blackened chicken, a symphony of crisp summer vegetables, and a zesty dressing that elevates every bite to a moment of sheer delight.
The blackened chicken, infused with a captivating blend of spices and charred to perfection, takes center stage in this salad, offering a smoky and slightly spicy flavor profile that awakens the senses. Accompanying the chicken is a vibrant array of summer vegetables, each contributing its unique texture and flavor to the overall composition. Crisp bell peppers, juicy tomatoes, and refreshing cucumber provide a delightful crunch, while red onion adds a touch of piquancy. Tangy feta cheese crumbles add a salty dimension, balancing the sweetness of the vegetables and the smokiness of the chicken.
The crowning glory of this salad lies in its zesty dressing, a harmonious fusion of tangy mayonnaise, creamy Greek yogurt, and a hint of honey. This dressing envelops each ingredient, tying the salad together and amplifying its flavors. The result is a symphony of textures and tastes that will leave you craving more.
Whether you're seeking a light and refreshing lunch option or a flavorful side dish to accompany your favorite grilled meats, the Fab Summer Blackened Chicken Salad is sure to impress. Its vibrant colors, tantalizing aromas, and delectable flavors make it a summertime staple that will become a favorite among family and friends.
BLACKENED CHICKEN SALAD
Chuck Hughes' crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour!
Provided by Chuck Hughes
Time 5h35m
Yield 4 servings
Number Of Ingredients 30
Steps:
- For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
- Preheat the oven to 350 degrees F.
- In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
- For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
- For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
- In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 380 calories, Fat 18g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1031mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein.
Tips:
- Choose fresh, ripe ingredients for the best flavor.
- If you don't have a grill, you can cook the chicken in a grill pan over medium-high heat.
- Be sure to cook the chicken until it is cooked through, but not overcooked.
- Let the chicken cool slightly before shredding it.
- You can use any type of salad dressing you like, but a vinaigrette is a good choice.
- Add some crumbled bacon, avocado, or cheese to the salad for extra flavor.
- Serve the salad immediately or chill it for later.
Conclusion:
This blackened chicken salad is a delicious and easy-to-make summer dish. It's perfect for a light lunch or dinner, and it's also great for picnics and potlucks. With its smoky flavor and fresh ingredients, this salad is sure to be a hit with everyone who tries it.
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