Blackened Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.1
  • Total Fat: 14.5 g
  • Cholesterol: 43.3 mg
  • Sodium: 399.0 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 17.9 g

View full nutritional breakdown of Blackened Chicken Salad calories by ingredient


This tastes like the Blackened Chicken Salad at Whole Foods but with much less sodium! This tastes like the Blackened Chicken Salad at Whole Foods but with much less sodium!
Number of Servings: 6


    3/4 cup light mayonnaise
    1/4 cup Dijon Mustard
    1/4 cup cider vinegar
    1 pound Chicken Breast, boneless & skinless, rinsed and patted dry
    1/2 red onion, diced
    6 scallions, diced
    1 Large grated carrot
    2 Tablespoons of extra virgin olive oil
    2 Tablespoons salt free Blackening seasoning mix. RECIPE makes about 1/4 cup:
    1 1/2 tablespoons paprika
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 tablespoon ground dried thyme
    1 teaspoon ground black pepper
    1/2 teaspoon cayenne pepper
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 1/2 teaspoon cumin powder


Garnish with extra scallions if you desire.


Preheat oven to 375. Mix all blackening seasoning ingredients together and set aside in a small bowl. Brush chicken breast with 1 tablespoon of extra virgin olive oil, on both sides, and season both sides with blackening seasoning. Heat remaining 1 tablespoon of oil in a skillet. Cook chicken on each side for 7 minutes. Place in preheated oven to finish cooking for 15 minutes. Allow to cool. Dice cooled chicken and set aside, in a large bowl. To make the dressing: in a bowl, mix together mayonnaise, apple cider vinegar and dijon mustard, set aside. Add the red onions, grated carrot and scallions to the diced chicken breast. Stir to combine. Pour dressing mix over chicken mix and stir to thoroughly combine. This can be eaten as a sandwich filling or on its own.

Serving Size: Makes 6 servings

TAGS:  Poultry |