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Blackened Chicken Salad with Chipotle Ranch Dressing
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Blackened Chicken Salad with Chipotle Ranch Dressing

Course Main, Salad
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5
Author Pam - For the Love of Cooking

Equipment

  • Grill Pan

Ingredients

Blackened Seasoning:

  • ½ tbsp paprika
  • 1 tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp white pepper
  • ¼ tsp thyme
  • ¼ tsp oregano
  • ¼ tsp celery salt
  • Dash of cayenne
  • 2 boneless skinless chicken breasts extra fat removed

Salad:

  • 2 ears of corn grilled
  • 3 cups of mixed greens
  • 3 cups of romaine lettuce chopped
  • ¼ cup cheddar cheese diced
  • 1 avocado diced
  • A handful of grape tomatoes halved
  • ½ cup of black beans drained & rinsed
  • 2 green onions chopped
  • 2 baby orange bell peppers diced
  • ¼ cup of fresh cilantro coarsely chopped
  • A handful of tortilla chips crushed
  • Chipotle ranch dressing to taste - click recipe link up above

Instructions

  • Prepare the Chipotle Ranch Dressing at least 30 minutes before serving the salad so the flavors have time to mingle. Click the link up above for the recipe.
  • Make the backend seasoning by combining the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne in a dish and mix well.
     
  • Sprinkle evenly over both sides of the chicken breasts; set aside until needed.
  • Cook the corn by heating your grill pan over medium-high heat, then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides.
  • Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place them into a large bowl.
  • Cook the chicken by heating a grill pan coated in cooking spray over medium-high heat. Add the chicken to the HOT grill pan and grill for 7-8 minutes, then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear.
  • Remove from the grill pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite-sized pieces.
  • Make the salad by combining the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips in a large bowl.
  • Add the diced chicken and drizzle with chipotle ranch dressing to taste.
  • Toss to coat evenly and serve. Enjoy.