As I mentioned in my Lightened Up Cobb Salad post, I don’t like wimpy salads. If I’m going to eat a salad as a meal it needs to be flavorful and filling. Last week I decided to try out a new dinner salad, and it was a scrumptious success! I made Cooking Light‘s Blackened Chicken Salad with Blue Cheese Vinaigrette. I reviewed my experience with the recipe, including any substitutions and tips I learned along the way.
Recipe Review: Blackened Chicken Salad with Blue Cheese Vinaigrette by Cooking Light
When I first found this recipe in Cooking Light, I almost wrote it off immediately due to the length of the ingredients list.
But then I took a closer look at the recipe. The first 7 ingredients are part of a spice rub, and I already had all of the spices on hand. (Technically I used regular paprika instead of Hungarian sweet paprika, but it worked out fine.)
I thought the rub was flavorful and had the perfect amount of “kick” to it, but If you really don’t like spice, you may want to cut back on the red pepper. After mixing the spices together, I put the rub on the chicken breasts and cooked them on a grill pan. You could also use a regular grill.
It took about 10 minutes to cook the chicken.
While the chicken grilled, I put together the vinaigrette and salad.
I bought shallots and substituted red wine vinegar for white wine vinegar, but other than that, I had all of the ingredients used to make the vinaigrette. I followed the recipe and used blue cheese, but I think feta would work as well. I let Derek think it was impressive that I made the dressing, but it was super easy. He doesn’t have to know that though. 🙂
The salad portion consisted of half of a romaine heart and halved cherry tomatoes. After I let the chicken rest for 5 minutes, I sliced it and put everything together.
The salad was beautiful and delicious. It paired nicely with grilled Texas toast, but any crusty bread would be great, too.
The salad was really good and much easier to make than I expected. I tend to think that more ingredients= more time and difficulty, but I was definitely wrong with this one. Other than shallots and blue cheese, you probably have the ingredients for the spice rub and vinaigrette in your kitchen right now.