Indulge in the savory delight of a Blackened Chicken Cobb Salad, a tantalizing medley of flavors and textures that will leave your taste buds craving for more. This delectable salad showcases perfectly grilled blackened chicken, marinated with a harmonious blend of spices that add a smoky kick to every bite. Complemented by a vibrant array of fresh ingredients, this salad is a symphony of taste and health. Crisp romaine lettuce serves as the base, offering a satisfying crunch, while plump cherry tomatoes burst with juicy sweetness.
Creamy avocado slices bring a buttery smoothness, balancing the hearty protein of the chicken. Generous crumbles of tangy blue cheese provide a rich and indulgent contrast, while hard-boiled eggs add a protein-packed punch. Drizzled with a zesty vinaigrette, this Blackened Chicken Cobb Salad is not just a dish – it’s a culinary masterpiece that embraces robust flavors and nourishing goodness.
When you savor the Blackened Chicken Cobb Salad, you’re treating yourself to a wholesome feast that tantalizes your taste buds while providing essential nutrients. This mouthwatering creation features succulent blackened chicken, grilled to perfection with a blend of spices that invigorate your senses. Nestled atop a bed of crisp romaine lettuce, the chicken harmonizes with a symphony of flavors and textures.
How To Make Blackened Chicken Cobb Salad
PREP TIME:5 minutes
COOK TIME:20 minutes
TOTAL TIME:25 minutes
SERVINGS: 4
Ingredients:
BLACKENED CHICKEN:
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- Pinch of cayenne pepper
- 1 Tablespoon olive oil, if needed
- 1 lb boneless skinless chicken breasts, 3-4 pieces
SALAD:
- 12 cups baby spinach or chopped romaine
- 4 large eggs, hard-boiled, peeled and sliced
- 1 cup grape tomatoes, halved
- 1 large cucumber, sliced
- 1/2 cup diced red onion
- 6 slices cooked bacon, crumbled
- 1/2 cup crumbled blue cheese, optional
- 1 –2 avocados, sliced
RED WINE VINAIGRETTE:
- 1/3 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
1. Prepare chicken: Take chicken out of the package and pat dry with paper towels. Add spices — paprika, garlic powder, chili powder, sea salt, black pepper and cayenne pepper — in a small bowl. Coat each chicken breast with spice mixture.
2. Cook chicken: To cook the chicken, you can either grill it on an indoor or outdoor grill or sear it on the stovetop. To sear: add 1 Tablespoon olive oil to a large skillet over medium heat. Place chicken breasts in hot oil. Cook chicken about 6–7 minutes on each side, or until juices run clear. Remove chicken from skillet and let sit for 5 minutes to cool before slicing for the salad. This step can be done a day in advance.
3. Make dressing: While the chicken cooks, make the dressing by whisking together all the ingredients in a small bowl or glass jar.
4. Assemble salad: Divide the spinach or romaine among 4 plates (or containers if you’re making this for meal prep). Arrange equal portions of blackened chicken, hard-boiled egg, tomatoes, cucumber, red onion, avocado, bacon and blue cheese on top of the greens.
5. Add dressing: Just before serving, top salad with 1–2 Tablespoons of the red wine vinaigrette dressing or your favorite dressing.
