On the night before my daughter was to start high school, she asked that I make this recipe for “Blackened Chicken Salad with Blue Cheese Vinaigrette” for dinner. I’m not sure what about it sounded so appealing to her, but it it looked straight-forward enough, so I thought we’d give it a try.
I’d never actually “blackened” anything from scratch before, so I didn’t know what exactly went into the mixture of spices. But now I know: paprika, salt, black pepper, garlic powder, dried oregano, dried thyme, and ground red pepper—a lot of ground red pepper. I used chicken strips instead of whole chicken breasts (they were on sale), which made it a little easier when it came time to plate the food.
The best part of this—chicken aside—was most definitely the dressing. It was the perfect combination of olive oil, white wine vinegar, shallots, dijon mustard, salt, pepper, and a little crumbled blue cheese. Just thinking about it now makes my mouth water. The recipe said to drizzle the dressing over the greens and chicken once it was plated, but because it appeared to be a little thick, I decided to mix the greens and the dressing so that it was evenly coated. Great decision!
Verdict? My daughter loved this salad so much, she asked me to pack it in her lunch for the first day of school. It was so good that now I wish I had all of the ingredients in my home so I could make it for lunch today!
You have to make this one!