Blackened Chicken Summer Salad
Bydougskitchen
Photo by dougskitchen
- Serves
- 2 people
- Prep Time
- 40 Minutes
- Cook Time
- 2 Hours 10 Minutes
Blackened chicken served on top of a mix salad with baby romaine and spinach, red onion, raspberry, cucumber, radish, cherry heirloom tomato, candied walnuts, curry crouton tossed on a white truffle avocado lime Vinaigrette.
Ingredients
- 1 handful baby romaine
- 2 cup spinach
- 1/2 ounce red onion julienne
- 1/2 ounce raspberry
- 1/2 ounce cucumber sliced
- 1/2 ounce radish sliced
- 1/2 ounce cherry heirloom tomato halves
- 1/2 ounce candied walnuts
- 1/2 avocado
- 1/4 cup white truffle oil
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 pinch salt
- 1 baguette
- 2 tablespoon curry powder
- 1 pinch black Pepper
- 8 ounce chicken tights boneless
- 2 tablespoon Blackened seasoning
- 1/8 cup lime juice
- 1 ounce olive oil
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Directions
- Step 1
- blend the avocado, vinegar, lime juice in a blender till is all combine, slowly add the vegetable oil and then finish emulsifying with the truffle oil - cut ur baguette in cubes into a mixing bowl, add the olive oil, salt, pepper and curry powder and bake it at 350 degrees for about 5 -7 minutes or until the bread is golden brown toasted - season the chicken with the blackened seasoning , a frypan drizzle a lil olive oil and let it heat up, add the chicken, once you have a nice sear flip the chicken and finish cooking in the oven for 5 minutes at 350 degrees
- Step 2
mix the green with the dressing in a bowl. transfer to your salad bowls and add the toppings evenly throughout the salad. finish it up adding the croutons and slice the chicken