Blackened Chicken Salad with Chipotle Ranch Dressing

When we were in Bend, Oregon over Memorial Day weekend, I had a delicious salad at a local brewery that I couldn’t get out of my mind. I finally decided to re-create it at home. I grilled some blackened chicken breasts along with some corn on the cob in my grill pan and tossed it together with mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, crushed tortilla chips, and chipotle ranch dressing. The salad was hearty and so flavorful! We all gobbled it up, although my son opted for plain ranch because he doesn’t care for spicy food. The rest of us had it with the spicy ranch and loved it. My husband had the leftovers today and said it was really tasty. This salad will be on our dinner table again… very soon! 

Prepare the Chipotle Ranch Dressing at least 30 minutes prior to serving the salad so flavors have time to mingle. Click link for the recipe.

Heat your grill pan over medium high heat then add the corn on the cob and cook  for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place into a large bowl.

Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well.

Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite sized pieces.

Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.

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Blackened Chicken Salad with Chipotle Ranch Dressing

Yield: 5

Total Time: 15-20 min.

Ingredients:

Blackened Seasoning:

1/2 tbsp paprika
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp celery salt
Dash of cayenne
2 boneless skinless chicken breasts, extra fat removed

Salad:

2 ears of corn, grilled
3 cups of mixed greens
3 cups of Romaine lettuce, chopped
1/4 cup Cheddar cheese, diced
1 Avocado, diced
Handful of grape tomatoes, halved
1/2 cup of black beans, drained & rinsed
2 green onions, chopped
2 baby orange bell peppers, diced
1/4 cup of fresh cilantro, coarsely chopped
Handful of tortilla chips, crushed
Chipotle ranch dressing, to taste - click recipe link up above

Directions:

Prepare the Chipotle Ranch Dressing at least 30 minutes prior to serving the salad so flavors have time to mingle. Click link up above for the recipe.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place into a large bowl.

Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well. Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite sized pieces.

Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by Cascade Lakes Brewing Company

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17 Responses to “Blackened Chicken Salad with Chipotle Ranch Dressing”

  1. 1

    gloria — June 3, 2014 @ 8:59 pm

    I love this salad Pam!

    [Reply]

  2. 2

    For the Love of Cooking » Blackened Chicken Salad with Chipotle … | Mr. Barbeque — June 3, 2014 @ 9:06 pm

    [...] Continue reading here: For the Love of Cooking » Blackened Chicken Salad with Chipotle … [...]

  3. 3

    Angie@Angie's Recipes — June 4, 2014 @ 1:18 am

    The salad looks so inviting!

    [Reply]

  4. 4

    Larry — June 4, 2014 @ 7:50 am

    The salad looks delicious and the blackening seasoning is very similar to the one we use and enjoy – but haven’t for a while. We’ve not used blackened chicken for salad but I like the idea as well as your dressing.

    [Reply]

  5. 5

    Kate — June 4, 2014 @ 8:01 am

    I love this type of salad! Great combination of flavors.

    [Reply]

  6. 6

    Lia — June 4, 2014 @ 1:49 pm

    Fabulous combination of flavours Pam!
    Cheers,
    Lia.

    [Reply]

  7. 7

    John@Kitchen Riffs — June 4, 2014 @ 3:58 pm

    That salad looks amazing — love everything in it. Perfect for the Chipotle Ranch Dressing (also amazing). Great idea — thanks.

    [Reply]

  8. 8

    Kim in MD — June 4, 2014 @ 4:20 pm

    Pam- sometimes I wonder if we were separated at birth! :-) I love ( and have tried) every single recipe you post. This salad has my mouth watering right now! This will be dinner tomorrow night!

    [Reply]

  9. 9

    Daniela — June 4, 2014 @ 6:10 pm

    Pam, I love this salad. Perfect combination of textures and flavors.

    [Reply]

  10. 10

    Jovina Coughlin — June 4, 2014 @ 6:50 pm

    Looks delicious and you are very talented being able to create this salad from remembering what it tasted like in the resaturant.

    [Reply]

  11. 11

    Blond Duck — June 4, 2014 @ 9:04 pm

    Where is the link? I must make this!

    [Reply]

  12. 12

    Heather @ My Overflowing Cup — June 5, 2014 @ 11:53 am

    This is something I would definitely order in restaurant and then try to recreate at home, but now I don’t have to because you did it for me. Thank you! It will be on my dinner table soon, too. Our family has 3 spice lovers and 1 that would prefer the regular ranch, too. Thanks, again, for the recipe. Your pics are beautiful, as always.

    [Reply]

  13. 13

    Amy @ Elephant Eats — June 5, 2014 @ 12:24 pm

    Mmm, so many good things going on in this salad! I wish I had someone to make it for me though…i have such issues making salads with lots of ingredients. But I so want it now!

    [Reply]

  14. 14

    Marjie — June 5, 2014 @ 1:31 pm

    It’s always great when you can replicate a meal you enjoyed elsewhere! Not only do you get to enjoy it again,you also have the memories of where you first had it.

    [Reply]

  15. 15

    Pamela @ Brooklyn Farm Girl — June 5, 2014 @ 1:47 pm

    Im totally in the mood for some chicken salad right now! Looks amazing!

    [Reply]

  16. 16

    Diloy — June 7, 2014 @ 6:10 pm

    My husband loved this salad-actually we both did, but he wants me to make it once a week. Thanks for a GREAT recipe!

    [Reply]

  17. 17

    Joanne — June 7, 2014 @ 6:37 pm

    What a fun salad! Each bite is full of so much delicious.

    [Reply]

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