Blackened Chicken Summer Salad

August 13, 2022
0 Ratings
Photo by dougskitchen
  • Prep time 40 minutes
  • Cook time 2 hours 10 minutes
  • Serves 2 people
Author Notes

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. —dougskitchen

What You'll Need
  • 1 handful baby romaine
  • 2 cups 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 tablespoons curry powder
  • 1 pinch black Pepper
  • 8 ounces chicken tights boneless
  • 2 tablespoons Blackened seasoning
  • 1/8 cup lime juice
  • 1 ounce olive oil
  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
  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
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