• Lisa Jarvis

Black and Blue Chicken Salad


A good black and blue salad is one of my faves! It is usually made with steak, but this take on the savory salad is made with blackened seasoned grilled chicken breast and it is hard to beat! It is simple enough for a quick weeknight meal, but special enough for any occasion. This easy recipe is for one salad......just adjust to however many salads you want to create!


Here's what you need for one salad:


2 cups fresh spring mix

1 boneless, skinless chicken breast

Emeril's Blackened Seasoning Blend to taste

Handful of pecans

1 T blue cheese crumbles

Handful of dried sweetened cranberries ( Craisins)

1/2 avocado, peeled and cut into bite size pieces


Preheat the grill. Brush the chicken breast with a little olive oil. Season with Emeril's Blackened Seasoning Blend to taste. Place the chicken on a hot grill and allow it to get grill marks before turning. Cook on both sides until the chicken reaches an internal temperature of 165. Remove from grill and cover to keep warm before slicing.


To assemble the salad, start with the spring mix. Add the pecans, Craisins, and avocado. Slice the chicken breast into thin strips. Place them on the salad and top with the blue cheese crumbles. Serve with your choice of dressing, but I would recommend a Raspberry Vinaigrette. Enjoy!

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