Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette.

This Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette is crunch-forward, bright, and just spicy enough to keep you coming back for another forkful. Think crisp iceberg, juicy cherry tomatoes, cooling cucumbers, creamy avocado, tangy feta, and thin-sliced chicken breasts seared in a smoky spice mix. A fruity, tangy dressing made from raspberry jam, lime juice, garlic, and a whisper of chipotle powder ties everything together. It’s the kind of salad that stands in for a whole meal—satisfying, quick to pull together, and full of contrasting textures and flavors.

I love recipes that travel well from weeknight dinner to weekend entertaining, and this Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette fits the bill. The chicken can be cooked ahead and sliced thin, the dressing comes together in a minute, and the chopped salad elements keep their crunch so the whole bowl stays vibrant until serving.

Why this salad works

• Thin-sliced chicken breasts cook quickly and take on the smoky blackened crust without drying out.
• The simple spice blend—smoked paprika, oregano, garlic and onion powders—gives deep flavor with minimal effort.
• The raspberry chipotle vinaigrette balances sweet, tart, and smoky elements, brightened by lime.
• Chopping everything roughly the same size makes every bite a perfect mix of ingredients.

Ingredients

Use the list below exactly as written for best results. Quantities are calibrated to serve about 3–4 people as a main course.

• 3 thin-sliced chicken breasts
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon of olive oil
• 1 small head iceberg lettuce, chopped
• 1 1/2 cups cherry tomatoes, halved
• 1 cup chopped baby cucumbers
• 1 avocado, chopped
• ½ red onion, diced
• 1/2 cup crumbled feta cheese
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons raspberry jam or preserves
• 1 garlic clove, minced
• Kosher salt and pepper
• 1/4 teaspoon chipotle chili powder
• 1/3 cup extra virgin olive oil

Prep notes

Plan to have the chicken at room temperature for 10–15 minutes before cooking so it cooks evenly. Pat the breasts dry with paper towels; dry meat gets the best sear. If your cherry tomatoes are large, quarter them instead of halving so the sizes stay balanced with the chopped cucumbers and diced red onion.

Step-by-step directions

1. Mix the spice rub: In a small bowl combine 2 teaspoons smoked paprika, 2 teaspoons dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper, and a generous pinch of kosher salt and black pepper. Stir until evenly blended.
2. Season the chicken: Pat the 3 thin-sliced chicken breasts dry. Rub each breast with the spice mix so they are evenly coated on both sides. Let them sit for 5 minutes to absorb the seasoning.
3. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts in a single layer, leaving space between them. Cook without moving them for about 3 minutes to develop a dark sear, then flip and cook the other side for 2–3 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove the chicken to a cutting board and let it rest for 5 minutes; this keeps the juices locked in.
4. Prepare the salad base while the chicken cooks: Roughly chop 1 small head iceberg lettuce and transfer it to a large serving bowl. Add 1 1/2 cups halved cherry tomatoes, 1 cup chopped baby cucumbers, 1 chopped avocado, ½ diced red onion, and 1/2 cup crumbled feta cheese. Toss gently to distribute the ingredients evenly.
5. Make the raspberry chipotle vinaigrette: In a medium bowl whisk together 2 tablespoons freshly squeezed lime juice, 2 tablespoons raspberry jam or preserves, 1 minced garlic clove, 1/4 teaspoon chipotle chili powder, and a pinch each of kosher salt and black pepper. While whisking, slowly drizzle in 1/3 cup extra virgin olive oil until the vinaigrette emulsifies into a glossy dressing. Taste and adjust seasoning—add a touch more salt, pepper, or lime juice if needed.
6. Slice the chicken: Using a sharp knife, slice the rested chicken breasts thinly against the grain into bite-sized strips. This maximizes tenderness and makes the chicken easy to tuck into salad bites.
7. Assemble the salad: Right before serving, pour about half of the raspberry chipotle vinaigrette over the chopped salad and toss to coat. Add the sliced blackened chicken on top, then drizzle the remaining dressing over the chicken and salad. Toss gently one more time or serve layered so each person can combine on their plate.
8. Finish and serve: Taste and finish with additional grated black pepper or a small sprinkle of crushed red pepper if you want more heat. Serve immediately so the lettuce stays crisp and the avocado remains bright.

Make-ahead and storage tips

• Cook the seasoned chicken up to 2 days ahead and store loosely covered in the refrigerator. Reheat gently or serve chilled—both work nicely in this salad.
• Keep the dressing in a sealed jar in the refrigerator for up to 5 days. Let it come to room temperature and whisk if it separates before using.
• Store chopped lettuce, tomatoes, cucumbers, and onion in an airtight container for up to 24 hours. Add avocado just before serving to prevent browning.

Variations and swaps

• If you prefer a milder dressing, reduce the chipotle chili powder to 1/8 teaspoon and omit the crushed red pepper in the rub.
• Swap iceberg for romaine or a mix of romaine and butter lettuce if you want more leafy greens while maintaining crunch.
• For additional crunch, toss in a handful of toasted pepitas or sliced almonds when assembling.
• To make this on the grill: cook the seasoned chicken over medium-high heat for about 3 minutes per side until cooked through; follow the same resting and slicing steps.

Serving suggestions

This salad is a complete meal on its own, but it also pairs well with warm crusty bread or a side of seasoned rice. If serving for a group, lay out the chopped salad in a large shallow bowl, top with the sliced chicken, and pass the vinaigrette so guests can dress their own portions.

Notes on ingredients

Raspberry jam adds both sweetness and bright berry flavor that contrasts beautifully with the smoky spices on the chicken. Choose a jam with visible raspberry pieces for texture. The thin-sliced chicken breasts cook quickly and take on a deep color from the smoked paprika without becoming dry; if your breasts are thicker, allow slightly longer cook time and confirm doneness with a thermometer.

Why I love this recipe

There’s something wildly satisfying about a salad that feels like a feast. The Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette delivers layers of flavor: smoky, sweet, tangy, salty, and creamy. It’s loaded with vegetables, quick to prepare on busy nights, and elegant enough to serve to friends. The vinaigrette is the star—simple ingredients whipped together to give the whole bowl a gorgeous flavor lift.

Quick recap

Coat 3 thin-sliced chicken breasts with a spice mix of smoked paprika, dried oregano, garlic and onion powders, crushed red pepper, and salt and pepper. Sear in 1 tablespoon of olive oil until cooked through, rest and slice thin. Chop 1 small head iceberg lettuce and combine with 1 1/2 cups halved cherry tomatoes, 1 cup chopped baby cucumbers, 1 chopped avocado, ½ red onion diced, and 1/2 cup crumbled feta. Whisk a dressing from 2 tablespoons lime juice, 2 tablespoons raspberry jam, 1 minced garlic clove, 1/4 teaspoon chipotle chili powder, salt and pepper, and 1/3 cup extra virgin olive oil. Toss half the dressing with the salad, top with sliced chicken, drizzle remaining dressing, and serve.

Enjoy your Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette—the kind of bowl that’s as pretty on the table as it is satisfying on the plate.