Blackened Chicken Salad with Blue Cheese Vinaigrette

Blackened Chicken Salad with Blue Cheese Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The rub on the chicken puts Blackened Chicken Salad with Blue Cheese Vinaigrette over the top in flavor.


Serves 4
Total time: 18 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information

Calories 349
Fat 14.4 g
Satfat 3.4 g
Monofat 6.8 g
Polyfat 2 g
Protein 42.1 g
Carbohydrate 13.9 g
Fiber 7.7 g
Cholesterol 114 mg
Iron 4.2 mg
Sodium 639 mg
Calcium 165 mg


1 teaspoon Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 ounce blue cheese, crumbled (about 1/4 cup)
2 heads romaine lettuce, halved lengthwise
1 cup grape tomatoes, halved


1. Combine first 7 ingre­dients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.

2. Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.

3. Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Deb Wise,

Cooking Light

September 2013
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