Blackened Chicken Salad Recipe
If you want to be known as a chef, make a personal recipe of Blackened Chicken Salad. I have done that myself. A lip-smacking Side Dish, this Blackened Chicken Salad completes your spread. Stock up on bags full of Chicken as you will want to make this Blackened Chicken Salad a lot. Include this Blackened Chicken Salad in your menu if you are on a Low Carb diet. This Blackened Chicken Salad is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
2 cups cubed sourdough or French bread Nonstick cooking spray
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 pound boneless skinless chicken breasts
4 cups bite-size pieces fresh spinach leaves
2 cups bite-size pieces romaine lettuce
2 cups cubed zucchini
2 cups cubed seeded cucumber
1/2 cup sliced green onions with tops
1 medium tomato, cut into 8 wedges
Ranch Salad Dressing
Directions
Preheat oven to 375°F.
To make croutons, spray bread cubes lightly with cooking spray; place in 15x10-inch jelly-roll pan.
Bake 10 to 15 minutes or until browned, stirring occasionally.
Set aside.
Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken.
Broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center.
Or, grill chicken, on covered grill over medium-hot coals, 10 minutes on each side or until chicken is no longer pink in center.
Cool slightly.
Cut chicken into thin strips.
Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl.
Drizzle with Ranch Salad Dressing; toss to coat.
To make croutons, spray bread cubes lightly with cooking spray; place in 15x10-inch jelly-roll pan.
Bake 10 to 15 minutes or until browned, stirring occasionally.
Set aside.
Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken.
Broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center.
Or, grill chicken, on covered grill over medium-hot coals, 10 minutes on each side or until chicken is no longer pink in center.
Cool slightly.
Cut chicken into thin strips.
Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl.
Drizzle with Ranch Salad Dressing; toss to coat.
