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Blackened Chicken Salad with Chipotle Ranch Dressing

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! 

Blackened Chicken Salad with Chipotle Ranch Dressing

How to Make a Blackened Chicken Salad with Chipotle Ranch Dressing

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

Blackened Chicken Salad with Chipotle Ranch Dressing

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.

Blackened Chicken Salad with Chipotle Ranch Dressing

 

Blackened Chicken Salad with Chipotle Ranch Dressing

Blackened Chicken Salad with Chipotle Ranch Dressing

Servings: 5

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

Instructions

  • Prepare the Chipotle Ranch Dressing at least 30 minutes prior to serving the salad so flavors have time to mingle. Click the 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 them 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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22 Comments

  1. I love this salad Pam!

  2. 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.

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

  4. Fabulous combination of flavours Pam!
    Cheers,
    Lia.

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

  6. Kim in MD says:

    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!

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

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

  9. 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.

  10. 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!

    1. I know what you mean! In those cases, I normally make everything separate. A big bowl of greens and separate containers of other items. That way, I can throw them together for each meal and they don’t get ‘weird’ if you know what I mean! LOL!

  11. 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.

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

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

  14. You show the corn still in the husks.. is that how you grill it, or do you take the husks off prior to grilling? I’m actually surprised I don’t know such a simple thing! LOL! I’m SOOOOO going to make this gorgeous salad! Thanks, Pam!

  15. Kristine,

    I husked the corn before cooking it in the grill pan. I hope this helps. Enjoy the salad – it’s so good!

    Pam

  16. Kalyn Riggs says:

    I’ve been looking for a blacken chicken salad recipe and this one is great! I live in bend! So once I saw where it inspired you I had to make it too! What restaurant is this from?!

    1. Kalyn,

      I believe it was Cascade Lakes Brewery. I think that’s right. It was a delicious salad and the other food looked amazing too.

      ~Pam