Blackened Chicken Salad with Raspberry Chipotle Vinaigrette
This Blackened Chicken Salad is loaded with smoky, spicy chicken, fresh veggies, creamy feta, and drizzled with a sweet-spicy raspberry chipotle vinaigrette. A quick, healthy meal packed with bold flavors—perfect for lunch or dinner!
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.