Blackened Chicken Salad Recipe

This Blackened Chicken Salad puts a bold Southern spin on classic chicken salad. Tender shredded chicken coated in Cajun seasoning is tossed with a creamy homemade remoulade dressing, crisp vegetables, and fresh herbs for a flavorful lunch, sandwich filling, or easy meal prep option.

Chicken salad recipes are a staple in my house. They are easy to meal prep, packed with protein, and just as good in a sandwich or wrap as they are with crackers, rice cakes, or piled over lettuce and veggies. It’s a healthy way to keep lunches and dinners rolling all week. After my blackened chicken with tomato parmesan cream sauce went viral, I knew those Cajun spices deserved a permanent spot in my rotation, so I turned them into a chicken salad.

It starts with seasoned chicken breasts seared in a hot cast iron skillet until the blackening seasoning forms a dark, savory crust. Once shredded, the chicken gets folded into a creamy remoulade dressing loaded with horseradish, Dijon, and a splash of hot sauce. It tastes like something from a local restaurant in New Orleans, but it comes together in about 30 minutes. Pile it on a toasted croissant, scoop it into lettuce cups, or pack it up for the week. It works anywhere you need it to.

Love chicken salad? Try my dill pickle chicken salad or this Thai chicken noodle salad recipe, too.

Why This Recipe Works 

• Blackening the chicken in cast iron builds a layer of toasted spice flavor that plain poached chicken can never give you, so every bite of the salad carries those bold flavors.
• The creole remoulade sauce as a dressing does double duty. It binds the salad like classic mayo but brings tang, heat, and depth from horseradish, Worcestershire, and lemon juice.
• Crunchy celery, green bell pepper, and red onion keep the texture interesting against the creamy dressing.
• It gets better as it sits, which makes it one of the best chicken salad recipes for meal prep.

Ingredients 

For the Blackened Chicken

• Chicken breasts: Boneless and skinless. If they are very thick, pound them to an even thickness so they cook at the same rate.
• Olive oil: Helps the seasoning stick and gets the sear going. Avocado oil works too.
• Cajun seasoning: I use my homemade blend, which covers the paprika, garlic powder, onion powder, chili powder, black pepper, and cayenne that a good blackening seasoning needs. A store-bought blackened seasoning works in a pinch, but check the salt level first since they vary a lot.

Remoulade Dressing

• Mayo: The creamy base. For a lighter dressing, swap a few tablespoons for sour cream or plain Greek yogurt.
• Pickle relish: Adds a little sweetness and tang.
• Dijon mustard and horseradish: These give remoulade its signature bite.
• Fresh lemon juice: Brightens everything up. Fresh lime juice works if that is what you have.
• Hot sauce and Worcestershire sauce: A small amount of each adds heat and savory depth.
• Garlic, fresh parsley, paprika, and salt: The finishing seasonings.

Assembling the Chicken Salad

• Celery and green bell pepper: The crunch factor.
• Red onion and green onions: Sharp and fresh. Soak the diced red onion in cold water for 10 minutes if you want a milder bite.
• Fresh parsley and dill: Do not skip the dill. It plays really well against the Cajun spice.

How to Make Blackened Chicken Salad

Blacken the Chicken 

1. Preheat the oven to 375 F.
2. Coat the chicken with 1 tablespoon of olive oil, then generously season the chicken on all sides with the Cajun seasoning. Press it in so it forms an even crust.
3. Preheat a cast iron skillet over medium-high heat and add the remaining tablespoon of oil. The pan needs to be properly hot before the chicken goes in, so give it a few minutes.
4. Place the chicken in the pan and sear the first side for 4 to 6 minutes. You will know it is ready to flip when the seasoning begins to blacken, and the chicken releases easily from the pan. If the spices are darkening too fast, drop the heat to medium.
5. Flip to the second side, immediately pull the pan off the heat, and transfer the whole skillet to the oven. Finish cooking for 8 to 10 minutes, until the internal temperature hits 165 F on an instant read thermometer.
6. Move the chicken to a cutting board and let it cool fully to room temperature. Once cooled, shred it by hand or pulse it a few times in a food processor.

No cast iron? Sear in any oven safe skillet, or roast the seasoned chicken on a baking sheet coated with cooking spray at 400 F until it reaches temperature. You will lose some of the blackened crust, but the flavor still comes through.

Make the Remoulade and Assemble 

1. In a large bowl, whisk together the mayo, pickle relish, Dijon, horseradish, lemon juice, hot sauce, Worcestershire, garlic, parsley, salt, and paprika until smooth. You can also do this in a small bowl ahead of time and refrigerate it.
2. Add the shredded chicken, celery, green pepper, red onion, green onions, parsley, and dill to the mixing bowl. Toss until everything is evenly coated.
3. Taste and adjust with more lemon juice, salt, and black pepper as needed.
4. Serve right away, or refrigerate for at least 30 minutes. The flavor is noticeably better after it chills.

Tips and Variations

• Make it ahead. The great thing about this recipe is that it actually improves in the fridge. Make it the night before for the best results.
• Meal prep it. Portion the salad into containers for the week. If you are packing it over greens, keep the dressed chicken salad in a separate container from the lettuce so nothing wilts.
• Buffalo twist. Fold in crumbled blue cheese, and a drizzle of extra hot sauce for a Buffalo meets Cajun version.
• Lighter and brighter. Serve it over a bed of greens with cherry tomatoes or grape tomatoes and a few crumbles of goat cheese for a low carb lunch made with whole food ingredients. The remoulade acts as the salad dressing, so you do not need anything else.
• Storage. Keep it in an airtight container in the refrigerator for up to 4 days. Stir it before serving since the dressing can settle.

What to Pair With Blackened Chicken Salad 

• Toasted croissants or homemade lavash for sandwiches and wraps
• Salty kettle chips, air fryer pita chips, or dill pickle spears on the side
• A simple green salad if you are keeping things light
• Buttery crackers (like these smoked saltines) for a snack board spread

More Recipes To Try

Blackened Pork Chops

Po Boy Sandwich Recipe

Cajun Ribs Recipe

Muffuletta Sliders