Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

The rub on the chicken puts Blackened Chicken Salad with Blue Cheese Vinaigrette over the top in flavor.

Deb Wise
Recipe by Cooking Light September 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Chef's Notes

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 www.choosemyplate.gov.

Nutrition Facts

349 calories; fat 14.4g; saturated fat 3.4g; mono fat 6.8g; poly fat 2g; protein 42.1g; carbohydrates 13.9g; fiber 7.7g; cholesterol 114mg; iron 4.2mg; sodium 639mg; calcium 165mg.
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