~ 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!


☆☆☆☆☆ 0 votes

15 Min
20 Min
Pan Fry


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  • 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
  • 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

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

How to Make ~ Blackened Chicken / Southwestern Salad ~


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

Printable Recipe Card

About ~ Blackened Chicken / Southwestern Salad ~

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

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