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Blackened Chicken Salad

Diet.Guru's picture
Ingredients
  Cubed sourdough bread/French bread 2 Cup (32 tbs)
  Non stick cooking spray 1
  Paprika 1 Tablespoon
  Onion powder 1 Teaspoon
  Garlic powder 1 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 1⁄2 Teaspoon
  Boneless skinless chicken breasts 1 Pound
  Torn spinach leaves 4 Cup (64 tbs) (Fresh Bite Size Pieces)
  Torn romaine lettuce 2 Cup (32 tbs) (Bite Size Pieces)
  Cubed zucchini 2 Cup (32 tbs)
  Cubed seeded cucumber 2 Cup (32 tbs)
  Sliced green onions and tops 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, cut into 8 wedges
  Ranch salad dressing 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday

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