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Homemade Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette. recipe photo
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Blackened Chicken Chopped Salad with Raspberry Chipotle Vinaigrette.

A crisp chopped salad topped with smoky blackened chicken and a sweet-spicy raspberry chipotle vinaigrette.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 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 to taste
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon olive oil for cooking
  • 1 small head iceberg lettuce chopped
  • 1 1/2 cups cherry tomatoes halved
  • 1 cup baby cucumbers chopped
  • 1 avocado chopped
  • 1/2 red onion diced
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons raspberry jam or preserves
  • 1 clove garlic minced
  • 1/4 teaspoon chipotle chili powder
  • 1/3 cup extra virgin olive oil

Instructions

  • If needed, pound the chicken breasts to even thickness using a meat mallet so they cook uniformly.
  • In a small bowl, combine smoked paprika, dried oregano, garlic powder, onion powder, crushed red pepper and a generous pinch of kosher salt and black pepper; mix well.
  • Season both sides of each chicken breast evenly with the spice mixture.
  • Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until shimmering.
  • Add the chicken and cook until darkly browned and cooked through, about 3–5 minutes per side for thin-sliced breasts, until an instant-read thermometer registers 165°F (74°C).
  • Transfer the chicken to a cutting board and let rest for 10 minutes, then cut into bite-sized chunks.
  • For the vinaigrette: in a bowl whisk together lime juice, raspberry jam, minced garlic, 1/4 teaspoon chipotle chili powder and a pinch of salt and pepper.
  • Whisk continuously while slowly streaming in 1/3 cup extra virgin olive oil until the dressing is emulsified and smooth; taste and adjust seasoning.
  • In a large bowl, toss chopped iceberg lettuce with a pinch of salt and pepper, then add halved cherry tomatoes, chopped cucumbers, chopped avocado, diced red onion and crumbled feta.
  • Add the chopped blackened chicken to the salad, drizzle with the raspberry chipotle vinaigrette, toss gently, and serve.

Equipment

  • Meat Mallet or Rolling Pin
  • Small Bowl
  • Nonstick Skillet
  • Tongs or spatula
  • Cutting Board
  • Chef’s knife
  • Large Salad Bowl
  • Whisk

Notes

  • Use thin chicken breasts for quick skillet cooking.
  • Adjust crushed red pepper and chipotle powder to control heat.
  • Make the dressing ahead; it keeps about a week refrigerated.
  • Pound chicken to even thickness for consistent cooking.