Blackened Chicken Salad Recipe
Okay, let’s be honest—how often do we get excited about salad? If you’re anything like me, salad can sometimes feel like a chore. But not this time. This Blackened Chicken Salad is a total game-changer. We’re talking juicy, spice-rubbed chicken, crisp veggies, creamy avocado, salty feta, and the most irresistible raspberry chipotle vinaigrette. Sweet, smoky, spicy… it’s got it all.
This isn’t just “another healthy meal”—it’s the salad I actually want to eat on repeat. And trust me, once you try it, you’ll be right there with me, making excuses to whip it up every week.
Why You’ll Be Obsessed with This Blackened Chicken Salad
I can’t tell you how many times this Blackened Chicken Salad has saved me from boring lunches and last-minute dinners. It’s fresh, filling, and packed with flavor—basically everything a good salad should be but rarely is. Plus, it feels a little fancy without being fussy. Perfect for when you want something delicious without spending hours in the kitchen.
Spicy, Sweet, Crunchy—It’s All About Balance
Here’s the thing: this salad works because every bite gives you a little bit of everything. That smoky blackened chicken brings the heat, but then you get a burst of sweetness from the vinaigrette, a cool crunch from the lettuce, and a creamy hit from the avocado and feta. It’s like a party in your mouth—no boring bites allowed.
Say Goodbye to Sad Salads
We’ve all been there—staring down a sad pile of greens, wishing we’d ordered takeout instead. But this? This is the salad that reminds you how good fresh food can be. It’s light but satisfying, packed with textures, and honestly, just fun to eat.
If you’re into salads that break the mold, you’ve got to check out this Southwest Chicken Salad Recipe too—because life’s too short for boring bowls.
Here’s What You’ll Need
Let’s keep it simple—because great food doesn’t need a mile-long ingredient list.
Chicken breasts (thin-sliced = quicker cooking = happy you)
A handful of pantry spices for that blackened magic
Iceberg lettuce (yes, iceberg is cool again)
Cherry tomatoes, cucumbers, avocado, red onion
Feta cheese (because cheese makes everything better)
And that dreamy raspberry chipotle vinaigrette (we’ll get to that in a sec)
Let’s Talk Chicken—The Star of the Show
I’ve been through phases with chicken (haven’t we all?), but this blackened version? Total winner. It’s bold, smoky, and super easy to make. Just rub those spices on, sear it up, and boom—you’ve got restaurant-level flavor at home.
Pro tip: Make extra. You’ll want leftovers for tossing into wraps, bowls, or even snacking straight from the fridge. No judgment here.
The Secret Sauce (Literally): Raspberry Chipotle Vinaigrette
Now, THIS is where the magic happens. I stumbled across this combo at a local spot and had to recreate it. Sweet raspberry jam + smoky chipotle + zesty lime = a dressing that you’ll want to pour on everything.
Honestly, I use it on more than just this Blackened Chicken Salad. It’s killer on grilled veggies, and I’ve even drizzled it over my Watermelon Feta Salad for a sweet-savory twist that totally works.
Putting It All Together
Here’s how it goes down in my kitchen:
Cook up that gorgeous blackened chicken.
Chop your veggies (yes, chop—because we want a bit of everything in every bite).
Crumble that feta like a boss.
Whisk up your vinaigrette (it takes two minutes, promise).
Toss it all together or go artsy with a drizzle—your call.
And just like that, you’ve got a salad that could easily steal the spotlight at any dinner table.
Make It Your Own
One of the reasons I love this recipe so much? It’s flexible. No chicken? Swap in shrimp or even tofu (seriously, blackened tofu is underrated). Out of feta? Goat cheese or blue cheese will do just fine.
Feeling extra? Sprinkle on some toasted nuts or seeds for crunch. Want it spicier? Add a dash more chipotle. You do you.
For more customizable meals, check out these Delicious Mediterranean Steak Bowls—they’re another staple in my weekly rotation.
Healthy, But Make It Tasty
Let’s not forget—this Blackened Chicken Salad isn’t just delicious, it’s packed with good-for-you stuff. Lean protein, fresh veggies, healthy fats…it’s basically a nutritionist’s dream, but without tasting like one.
If you’re watching carbs, just swap the raspberry jam for a low-sugar version and you’re golden. I do this all the time when I’m balancing out my meals with something like these Healthy Greek Chicken Bowls.
Why You’ll Keep Coming Back to This Salad
I get it—salads aren’t always the most exciting thing on the menu. But this Blackened Chicken Salad? It’s different. It’s the kind of meal you look forward to, the one that makes you feel good and tastes amazing.
So next time you’re stuck wondering what to make for lunch or dinner, give this a go. I promise, it’ll earn a regular spot in your recipe lineup.
And hey, if you’re anything like me, you’ll be making a double batch of that vinaigrette—because once you taste it, there’s no going back.
More Recipes You’ll Love
If bold, fresh flavors are your thing (and I know they are), here are a few more recipes to keep your meals exciting:
Tzatziki Chicken Salad – creamy, herby goodness.
Grilled Chicken Broccoli Bowls – for those wholesome, feel-good dinners.
Southwest Chicken Salad Recipe – packed with Tex-Mex flair.
Blackened Chicken Salad with Raspberry Chipotle Vinaigrette
Ingredients
For the Chicken:
- 3 thin-sliced chicken breasts
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp crushed red pepper
- Kosher salt & black pepper to taste
- 1 tbsp olive oil
For the Salad:
- 1 small head iceberg lettuce chopped
- 1½ cups cherry tomatoes halved
- 1 cup baby cucumbers chopped
- 1 avocado diced
- ½ red onion finely diced
- ½ cup crumbled feta cheese
For the Raspberry Chipotle Vinaigrette:
- 2 tbsp fresh lime juice
- 2 tbsp raspberry jam or preserves
- 1 garlic clove minced
- ¼ tsp chipotle chili powder
- ⅓ cup extra virgin olive oil
- Kosher salt & black pepper to taste
Instructions
Prepare the Chicken:
- In a small bowl, mix paprika, oregano, garlic powder, onion powder, crushed red pepper, salt, and pepper. Rub the spice mix evenly over both sides of the chicken breasts.
Cook the Chicken:
- Heat olive oil in a skillet over medium heat. Cook chicken for 3-5 minutes per side, until blackened and cooked through (165°F). Let rest for 5-10 minutes, then chop into bite-sized pieces.
Make the Vinaigrette:
- In a bowl, whisk together lime juice, raspberry jam, minced garlic, chipotle chili powder, salt, and pepper. Slowly drizzle in olive oil while whisking until smooth and emulsified.
Assemble the Salad:
- In a large bowl, combine chopped lettuce, cherry tomatoes, cucumbers, avocado, red onion, and feta. Toss gently.
Add Chicken & Dress:
- Top the salad with chopped blackened chicken. Drizzle with raspberry chipotle vinaigrette just before serving.
Notes
- Adjust the chipotle chili powder in the vinaigrette for more or less heat.
- Store vinaigrette in the fridge for up to 1 week—great for other salads too!
- Swap feta with goat cheese or blue cheese for a different flavor profile.
- Chicken can be grilled or air-fried for variation.
- For meal prep, keep dressing separate until ready to eat.
