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.

Course Appetizer, BBQ, dinner, lunch, Main Course, meal prep, Side Dish

Cuisine American, Cajun, Southern

Keyword blackened chicken salad, creamy, easy, quick, spicy

Prep Time 2 15

Cook Time 15

Servings Servings

Calories 391kcal

Author Bon Appeteach

Ingredients

For the Blackened Chicken

1.5 lb Chicken Breast
2 tbsp Olive Oil
3 tbsp Cajun Seasoning

For the Remoulade Dressing

3/4 cup Mayo
2 tbsp Pickle Relish
2 tbsp Dijon Mustard
1 tbsp Horseradish
1 tbsp Fresh Lemon Jucie
1 tsp Hot Sauce
1 tsp Worcestershire Sauce
1 Garlic Clove minced
1 tbsp Fresh Parsley minced
1/2 tsp Paprika
1/2 tsp Salt

For the Chicken Salad

2 Celery Stalks diced small
1 Green Bell Pepper diced small
1/2 Red Onion diced small
2 Green Onions thinly sliced
2 tbsp Fresh Parsley minced
1 tbsp Dill

Instructions

Making the Blackened Chicken

Preheat the oven to 375 F.
Using 1 tbsp of oil, lightly coat the chicken breasts and then generously season on all sides with the Cajun seasoning mixture.
Preheat a cast iron skillet over medium-high heat and add the remaining 1 tbsp of olive oil.
Cook the seasoned chicken breast down into the pan and sear for 4-6 minutes until the seasoning begins to blacken and the chicken easily lifts and releases from the pan. Flip the chicken and immediately remove the pan from the heat.
Place the cast iron pan with the blackened chicken into the oven to finish cooking (about another 8-10 minutes) or until it hits 165 F. internally.
Remove the chicken and let it fully cool to room temperature.
Once cooled, shred by hand or in a food processor.

Making the Remoulade & Assembling the Chicken Salad

In a large bowl, whisk together the mayonnaise, pickle relish, Dijon mustard, horseradish, lemon juice, hot sauce, Worcestershire sauce, garlic, parsley, salt and paprika until smooth.
Add the shredded chicken, celery, green pepper, red onion, green onions, parsley, and dill. Toss until evenly coated.
Taste and adjust with additional lemon juice, salt, and black pepper as needed.
Serve immediately or refrigerate for at least 30 minutes before serving for the best flavor.

Notes

Serve on toasted croissants, sandwich bread, crackers, or in lettuce cups.
The flavor improves after a few hours in the refrigerator.
Store in an airtight container for up to 4 days.

Nutrition