Blackened Chicken Cobb Salad
A vibrant salad combining crispy, savory blackened chicken with fresh vegetables and a blend of tantalizing flavors.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil For cooking
- 1 tablespoon smoked paprika For seasoning
- 1 teaspoon garlic powder For seasoning
- 1 teaspoon onion powder For seasoning
- 1 teaspoon cayenne pepper Adjust to taste
- Salt and pepper To taste
For the salad
- 8 cups mixed greens (spinach, arugula, romaine, etc.)
- 2 pieces ripe avocados, diced
- 4 pieces hard-boiled eggs, peeled and sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese Or any cheese of your choice
- 1/4 cup balsamic vinegar or dressing of choice Ensure it’s halal-compliant
Instructions
Preparation
- Prepare the Chicken: Start by placing the chicken breasts between two sheets of parchment paper. Use a meat mallet or rolling pin to pound them to about 1-inch thickness.
- Season the Chicken: Mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over both sides of each chicken breast.
Cooking
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer.
- Cook the Chicken: Add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has a nicely blackened exterior.
- Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing it into strips.
Assembly
- Assemble the Salad: In a large serving bowl or platter, arrange the mixed greens as a base. Top with diced avocado, sliced hard-boiled eggs, halved cherry tomatoes, crumbled feta cheese, and the sliced blackened chicken.
- Dress the Salad: Drizzle your choice of halal-compliant dressing over the salad and toss gently to combine.
- Serve: Enjoy immediately while fresh!
Notes
For variations, consider using grilled shrimp or tofu instead of chicken. Store leftovers in an airtight container in the refrigerator for about 3 days.