Blackened Chicken Salad

 

Inspired by a salad offered at one of my favorite local restaurants, this salad was tweaked to make it my favorite all-time salad. Makes a great dinner idea that is light but filling and satisfying. I can’t rave about it enough.

 
 
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Ingredients

2 chicken breasts (boneless and skinless)

Cajun or Creole seasoning, to taste

1 T. olive oil

1 bunch romaine lettuce, chopped

¼ C. crumbled feta cheese

¼ C. finely shredded cheddar cheese

2 Roma tomatoes, chopped

2 T. chopped green onion

4 strips cooked bacon, crumbled

¼ C. ranch dressing

Directions

  1. Place chicken breasts in a large zip plastic bag. Pound to approximately ½” thickness with a meat mallet. Transfer to a plate and season both sides with seasoning.

  2. Heat oil in a large frying pan over medium/medium high heat; place chicken breasts in pan and cook 3 minutes on each side. Remove and let rest on a clean plate while prepping salad.

  3. In a large mixing bowl, add all salad ingredients (except chicken); toss and plate.

  4. Drizzle with desired amount of dressing to your liking; cut chicken breasts in slices and lay on top of salad(s).

Servings: 2

TIP

Bottled or homemade ranch dressing may be used; select one lower in carbs. Dressing is not included in nutrition info below.

Nutrition Info (per serving)

Calories — 603

Fat — 42 g

Protein — 42 g

Carbs — 11 g

Fiber — 5 g

Net Carbs — 6 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.

Salads & SoupsJaneva EickhoffChickenComment