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Prep time
40 minutes
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Cook time
2 hours 10 minutes
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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
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Ingredients
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1 handful
baby romaine
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2 cups
spinach
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1/2 ounce
red onion julienne
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1/2 ounce
raspberry
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1/2 ounce
cucumber sliced
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1/2 ounce
radish sliced
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1/2 ounce
cherry heirloom tomato halves
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1/2 ounce
candied walnuts
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1/2
avocado
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1/4 cup
white truffle oil
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1/4 cup
apple cider vinegar
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1/2 cup
vegetable oil
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1 pinch
salt
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1
baguette
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2 tablespoons
curry powder
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1 pinch
black Pepper
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8 ounces
chicken tights boneless
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2 tablespoons
Blackened seasoning
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1/8 cup
lime juice
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1 ounce
olive oil
Directions
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- 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
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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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