~ blackened chicken / southwestern salad ~

Name: ~ Blackened Chicken / Southwestern Salad ~
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Southwestern
Ingredients: ## BLACKENING FOR THE CHICKEN; 4 medium boneless, skinless chicken breasts - pounded with a meat mallet to thin some; 1 tablespoon(s) each - paprika and sugar; 4 teaspoon(s) dried thyme; 2 teaspoon(s) each - onion powder, garlic powder and kosher salt; 1 teaspoon(s) each - cayenne and oregano - if not wanting as spicy, cut down on cayenne; 1 1/2 teaspoon(s) black pepper; 3/4 teaspoon(s) cumin; 1/2 teaspoon(s) nutmeg; ## SALAD INGREDIENTS; 4 - 5 cup(s) sliced romaine lettuce; 1 cup(s) each - black beans, drained and rinsed & frozen corn, thawed; 1/3 cup(s) diced, red bell pepper; 4 ounce(s) shredded cheddar cheese; 8 slice(s) bacon, cooked and chopped or crumbled; 16 - cherry tomatoes, sliced in half; 1 - thin sliced sweet onion; 3 - flour tortilla's cut into 3 inch strips and fried until crisp in a skillet with oil, drain; 1 - avocado, sliced; ## DRESSING; 1 cup(s) your favorite ranch dressing - i used kraft; 3 tablespoon(s) taco seasoning

104 Pinches 5 Photos

CJ *

Somewhere, PA

Updated on Jun 20, 2015

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!

Rate

prep time 15 Min

cook time 20 Min

method Pan Fry

yield 4 serving(s)

Ingredients

BLACKENING FOR THE CHICKEN
4 medium boneless, skinless chicken breasts - pounded with a meat mallet to thin some
1 tablespoon each - paprika and sugar
4 teaspoons dried thyme
2 teaspoons each - onion powder, garlic powder and kosher salt
1 teaspoon each - cayenne and oregano - if not wanting as spicy, cut down on cayenne
1 1/2 teaspoons black pepper
3/4 teaspoon cumin
1/2 teaspoon nutmeg
SALAD INGREDIENTS
4 - 5 cups sliced romaine lettuce
1 cup each - black beans, drained and rinsed & frozen corn, thawed
1/3 cup diced, red bell pepper
4 ounces shredded cheddar cheese
8 slices bacon, cooked and chopped or crumbled
16 - cherry tomatoes, sliced in half
1 - thin sliced sweet onion
3 - flour tortilla's cut into 3 inch strips and fried until crisp in a skillet with oil, drain
1 - avocado, sliced
DRESSING
1 cup your favorite ranch dressing - i used kraft
3 tablespoons taco seasoning

How To Make ~ blackened chicken / southwestern salad ~

Step 1

Preheat 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

In 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

Mix dressing with taco seasoning and serve aside the salad.
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