Blackened Chicken Salad with Crispy Quinoa
This Blackened Chicken Salad is a bold, flavor-packed recipe that’s perfect for an easy lunch or dinner! Juicy, spice-rubbed chicken is roasted to perfection and served over a bed of fresh greens with your favorite toppings.
Video
Ingredients
Spicy Cashew Dressing
- ½ cup cashew butter
- ¼ cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon lime juice , fresh-squeezed
- 2 teaspoons ginger paste
- 1 cup fresh cilantro , leaves and stems
- 2 garlic cloves, minced
- 1 teaspoon umami seasoning , or ½ teaspoon salt + ½ teaspoon onion powder
- 1 teaspoon crushed red pepper flakes
Salad
- 1 large chicken breast
- 1 tablespoon blackened seasoning, or Cajun seasoning
- 6 cups arugula + baby spinach, or mixed greens
- ½ cup shredded carrots
- ½ cup diced cucumber
- ½ cup sliced red onions, or pickled onions
- ½ avocado, diced
- ½ cup crispy chickpeas
- ¼ cup sliced almonds
- ½ cup crispy quinoa, see notes below
Instructions
- Preheat the oven to 425°F.
- Slice one chicken breast in half lengthwise through the middle. Season with blackened seasoning on all sides. Place on a baking sheet and roast for 15 minutes, or until the internal temperature reaches 165°F.
- While the chicken is in the oven, add all of the ingredients for the spicy cashew dressing to a blender. Blend until smooth and creamy.
- Toss the mixed greens, shredded carrots, and diced cucumber with ½ cup of the spicy cashew dressing. Divide between two bowls. Top with the pickled onions, diced avocado, crispy chickpeas, and sliced almonds.
- Remove the chicken from the oven, dice it up, then divide it between the two bowls. Finish the salad with a sprinkle of crispy quinoa (optional) and another dollop of the spicy cashew dressing.
Notes
- To make the crispy quinoa: toss 2 cups cold cooked quinoa with 1 tablespoon oil and 1 tablespoon blackened seasoning. Cook at 425°F for 20 minutes, tossing halfway through.
- This recipe makes two salads, but you can easily double the recipe to make more for meal-prepping or to serve more people. Just click the 2X button above and all of the ingredient quantities will update. The salad dressing already makes enough to make this recipe twice, so you don't need to double it, but you should because I think you'll become obsessed with it like I am!
- The nutritional information provided only uses half of the salad dressing that this recipe makes.
- If you prefer, you can cook the chicken in a cast iron skillet on the stove, or on a grill, instead of in the oven. I recommend about 5-7 minutes per side, but always use a meat thermometer to check the internal temp.
- This salad is already dairy-free, and easy to make vegetarian and vegan by removing the chicken. Add more chickpeas or veggies, if you'd like!
Nutrition Facts
Calories 968kcal (48%)Carbohydrates 66g (22%)Protein 49g (98%)Fat 62g (95%)Saturated Fat 9g (45%)Polyunsaturated Fat 10gMonounsaturated Fat 33gCholesterol 72mg (24%)Sodium 1068mg (45%)Potassium 2147mg (61%)Fiber 20g (80%)Sugar 9g (10%)Vitamin A 14346mg (287%)Vitamin C 40mg (48%)Calcium 239mg (24%)Iron 8mg (44%)
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