~ Blackened Chicken / Southwestern Salad ~

Cassie *


This salad takes a little prep time, but is so worth it. This is my version of a salad I had at a restaurant we frequent often. I was so happy with it, that I wanted to see how close I could come to the same salad, and I was spot on. DELICIOUS!

If you like salads and blackened chicken, you will love this salad. So good!

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15 Min
20 Min
Pan Fry



4 medium
boneless, skinless chicken breasts - pounded with a meat mallet to thin some
1 Tbsp
each - paprika and sugar
4 tsp
dried thyme
2 tsp
each - onion powder, garlic powder and kosher salt
1 tsp
each - cayenne and oregano - if not wanting as spicy, cut down on cayenne
1 1/2 tsp
black pepper
3/4 tsp
1/2 tsp


4 - 5 c
sliced romaine lettuce
1 c
each - black beans, drained and rinsed & frozen corn, thawed
1/3 c
diced, red bell pepper
4 oz
shredded cheddar cheese
8 slice
bacon, cooked and chopped or crumbled
cherry tomatoes, sliced in half
thin sliced sweet onion
flour tortilla's cut into 3 inch strips and fried until crisp in a skillet with oil, drain
avocado, sliced


1 c
your favorite ranch dressing - i used kraft
3 Tbsp
taco seasoning


Step 1 Direction Photo

1Preheat oven to 350 degree F.

Prepare chicken: Mix all spice together in a small bowl. Pound chicken to thin some. Sprinkle seasoning on each side of chicken, making sure its thoroughly coated.

In a skillet cover bottom with oil, over med high heat, Once smoking, add chicken and cook on one side for 5 minutes, turn and cook for 5 minutes longer. Place on a sheet pan and place in oven, cook until juiced run clear, about 15 minutes. Let rest for 5 minutes, then slice each breast.

Prepare salad while chicken cooks.

Step 2 Direction Photo

2In a medium bowl, mix corn, beans and peppers, set aside.
On each plate measure out 1 cup or more lettuce. Add desired onion slices. Sprinkle each with even amount of cheese. Place 3 mounds per plate around the edge of lettuce with bean mixture.
Place 8 halves of tomato around the edge of each salad.

Sprinkle each with even amount of bacon.

Top each salad with a sliced chicken breast.

Add to the side or on top of chicken, a couple avocado slices. Sprinkle with fried tortilla chips. Serve with dressing.

Step 3 Direction Photo

3Mix dressing with taco seasoning and serve aside the salad.

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: Southwestern