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.

Print
Print
Save
Save

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