Blackened Chicken Salad Sandwiches
A quick, flavorful blackened chicken salad served on mini Hawaiian buns for an easy weeknight sandwich.
Servings: 4 servings
Ingredients
- 2 large chicken breasts cut into 2" cubes
- 1/2 tbsp blackening seasoning
- 1/2 tbsp olive oil
- 1/4 cup carrots finely diced
- 1/4 cup frozen corn thawed
- 1/4 cup cherry tomatoes halved
- 1/4 cup creamy blue cheese dressing can substitute mayonnaise
- 8 mini Hawaiian buns
Instructions
- Heat a medium skillet over medium-high heat and add the 1/2 tbsp olive oil.
- Season the cubed chicken breasts with 1/2 tbsp blackening seasoning, tossing to coat evenly.
- Add the seasoned chicken to the hot skillet and cook, stirring regularly, until browned and cooked through, about 10–12 minutes.
- Transfer the cooked chicken to a mixing bowl and let cool slightly.
- Stir in the finely diced carrots, thawed corn, halved cherry tomatoes, and 1/4 cup creamy blue cheese dressing (or mayo) until evenly combined.
- Chill the chicken salad until ready to assemble.
- Fill each mini Hawaiian bun with the blackened chicken salad and serve.
Equipment
- Medium Skillet
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Spatula or spoon
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Optional additions include avocado, pico de gallo, diced celery, or diced cucumber.
- Crumbling a little blue cheese over the finished sandwich adds extra flavor.
- This recipe appears in The Home Chef's Sous Vide Cookbook.