Best-ever blackened chicken salad

Best-ever blackened chicken salad


19 people made this

About this recipe: This quick salad is absolutely perfect for summer. You can save additional time by buying cooked chicken. Serve with a crusty roll for a substantial dinner.


Serves: 2 

  • 2 tablespoons olive oil, divided
  • 2 (175g) skinless, boneless chicken breast fillets
  • 1 1/2 tablespoons Cajun seasoning
  • 2 cloves garlic, peeled, crushed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste
  • 110g mixed green salad
  • 20g rocket
  • 1 avocado, peeled, stoned and diced
  • 12 oil-packed sun-dried tomatoes, drained and sliced
  • 70g black olives, sliced

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Warm 1 tablespoon olive oil in a large frying pan over medium heat. Season both sides of chicken with Cajun seasoning and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side or until juices run clear. Remove chicken from frying pan, drain on kitchen towels, cool slightly and dice; discard oil and garlic.
  2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt and pepper.
  3. In a large bowl, gently toss the dressing with the mixed green salad, rocket, avocado, sun-dried tomatoes and olives. Top with diced chicken to serve.

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