Description
This Blackened Chicken Cobb Salad is a vibrant, protein-packed meal combining smoky, spicy chicken with fresh greens and classic cobb ingredients. Featuring a zesty red wine vinaigrette, this recipe is perfect for a satisfying lunch or dinner that’s both flavorful and nutritious.
Ingredients
Blackened Chicken:
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 1 Tablespoon olive oil, if needed
- 1 lb boneless skinless chicken breasts (3-4 pieces)
Salad:
- 12 cups baby spinach or chopped romaine
- 4 large eggs, hard-boiled, peeled and sliced
- 1 cup grape tomatoes, halved
- 1 large cucumber, sliced
- 1/2 cup diced red onion
- 1/2 cup crumbled blue cheese (optional)
- 1–2 avocados, sliced
Red Wine Vinaigrette:
- 1/3 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Prepare the chicken: Remove chicken breasts from packaging and pat them dry with paper towels. In a small bowl, mix together paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne pepper. Rub this spice mixture evenly over each chicken breast to coat thoroughly.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for about 6–7 minutes on each side, or until the internal juices run clear and chicken is cooked through. Remove from skillet and allow the chicken to rest for 5 minutes before slicing. Alternatively, you can grill the chicken indoors or outdoors instead of searing on the stovetop. This step can be prepared a day ahead.
- Make the dressing: While the chicken cooks, whisk together red wine vinegar, Dijon mustard, maple syrup or honey, sea salt, black pepper, and extra virgin olive oil in a small bowl or jar until well combined to create a tangy vinaigrette.
- Assemble the salad: Distribute the baby spinach or chopped romaine evenly among four plates or containers if preparing for meal prep. Arrange sliced blackened chicken, hard-boiled eggs, grape tomatoes, cucumber slices, diced red onion, sliced avocado, and blue cheese crumbles (if using) on top of the greens.
- Add the dressing: Just prior to serving, drizzle 1–2 tablespoons of the red wine vinaigrette over each salad or use your preferred salad dressing.
Notes
- For meal prep, cook and slice the chicken a day in advance and store in the refrigerator.
- The blue cheese is optional; omit for a milder flavor or to accommodate preferences.
- You can substitute maple syrup with honey in the dressing as preferred.
- Adjust cayenne amount to control the spiciness of the chicken.
- To keep the salad fresh when prepping ahead, store dressing separately until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
