You're going to love all of the amazing flavors in this Blackened Chicken Salad recipe! It's loaded up with tomatoes, avocado and THE BEST Spicy Cashew Dressing. It's easy to make in 30 minutes and perfect for those on a keto diet.
Rub the blackened seasoning evenly over the chicken breasts.
Heat the olive oil in a cast iron skillet on the stove over medium-high heat.
Add the chicken to the skillet and cook for 6-7 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the skillet and rest on a cutting board while preparing the salad.
In a large bowl toss the romaine lettuce with the spicy cashew dressing.
Divide the dressed greens between four bowls.
Dice the chicken and divide it between the bowls.
Top each bowl with sliced avocado, cherry tomatoes and red onion.
Add any additional toppings of your choice. See suggestions in the notes below.
Notes
Optional additions: radish, cucumber, carrots, corn or asparagus
To add grilled asparagus: toss one pound of fresh asparagus with olive oil, salt and pepper. Place the asparagus on the grill and grill for 4-5 minutes, or until charred, turning every 1-2 minutes. Cut the grilled asparagus into one inch sections and add to the salad
To add grilled corn: place ears of corn on the grill and grill for 8-10 minutes, rotating every 2-3 minutes. Remove the ears of corn from the grill and use a sharp knife to remove the kernels and add them to the salad.
This recipe is low carb at 15 total carbs and 8 net carbs per serving. To reduce the carbs even further, omit the avocado on the salad, which will reduce the total carbs to 11 and the net carbs to 7.
To make this salad vegan, substitute tempeh for the chicken.
Coat the tempeh in the blackened seasoning.
Sear in a skillet over medium-high heat for 4-5 minutes per side.
Cut the blackened tempeh into bite sized pieces and add to the salad.