This post may contain affiliate links. Please read our disclosure policy.
This Blackened Chicken Salad is summer in a bowl! Start with chicken seasoned in blackening spices that’s seared in a cast iron skillet. Then, toss it with the salad ingredients: think watermelon, cucumbers, feta and everything else we love about summer. Top it off with a lime balsamic vinaigrette!
THE SALAD OF THE SUMMER SEASON ☀️🌊
Blackened Chicken Salad with juicy red watermelon chunks, thinly sliced jalapenos, crumbled feta, fresh mint, and cucumbers. All dressed in a homemade lime vinaigrette that is so good you could chug it with a spoon.
Like the many summer salads before this one, see my Sweet Peach Goat Cheese Salad, Antipasto Pasta salad, Green Thai Mango Salad, and so many others, we’re making another salad inspired by a salad restaurant chain. Only I took the liberty of making us a lime balsamic dressing – which why haven’t I done that before?
It is a fantastic pop of flavors.
I have a feeling that if you’re into watermelon and feta, you’re going to be adding this salad to your summer salad rotation!
Ingredients for Blackened Chicken Salad Recipe
- Blackened seasoning: Feel free to use your favorite store-bought blackened seasoning, or even homemade! Whatever you prefer! I make my own most days and I’ll leave the recipe below.
- Chicken Breasts: feel free to use boneless, skinless chicken thighs or even tenders if you prefer.
- Salad Greens: Feel free to use baby lettuce, baby spring mix, baby kale, baby spinach, peppery arugula, romaine lettuce, or any other salad base you usually prefer. I used a 50:50 of baby spring mix with baby spinach.
- Watermelon Cubes: Cut the watermelon down into small cubes that are roughly the same size as the cucumbers and jalapeno slices so that you get a little bit of everything in each bite.
- Cucumbers: I typically use Persian cucumbers, but English cucumbers work too.
- Jalapenos: Thinly sliced jalapenos add so much flavor and pair beautifully with the sweet watermelon for a deliciously flavorful bowl.
- Feta Cheese: Crumbled feta adds a briny salty flavor. And we all know how well watermelon and feta pair together! My local grocery store sells fresh French Feta, so that’s typically what I use for this recipe as well as many others.
- Mint: In the summertime I have fresh mint growing in abudance in my garden, so I’m always tossing it into salads!
- Balsamic Vinegar: is used to make the vinaigrette, you just need 1 tablespoon!
- Limes: You’ll need freshly squeezed lime juice for the dressing. The tartness pairs well with the agave and the balsamic. We love adding this dressing to tons of different salads.
- Agave or Honey: I like to use agave for the dressing, but feel free to use honey as well. Whatever you have on hand works.
- Dijon Mustard: A squeeze of dijon paired with the lime, agave, and balsamic sounds like an odd combination but it works so well with the fresh watermelon and the blackened seasoning.
- Garlic: You’ll need just one clove of garlic.
- Extra Virgin Olive Oil: I like to splurge and use the food stuff for the dressing. Since we aren’t cooking it, extra virgin olive oil works best for this recipe.
Tips for sucess! Bought mint and looking for other ways to use it? Make my Honey Harissa Chicken Bowls, Frozen Mint Lemonade, and Glowing Berry Fruit Salad.
Bought blackened seasoning and looking for other ways to use it? Try my Blackened Hot Honey Salmon with Broccoli, Blackened Shrimp Tacos, or Blackened Salmon Tacos.
Making Watermelon Blackened Chicken Salad
- Make the Vinaigrette. In a small bowl, whisk the balsamic, agave, dijon, garlic, a big pinch of kosher salt, and black pepper together. I use my immersion blender, so I don’t even have to grate the garlic ahead of time, just blend it all up!
- Cook the chicken. Start by patting the chicken dry. Then coat both sides of the chicken breasts with the seasoning generously.
- Sear the chicken in the skillet. Heat the oil in a large skillet (preferably cast iron) over medium-high heat. Once it’s screaming hot, add the chicken breasts and let them cook completely on the first side. The kitchen will smoke up a little bit as the sugar in the seasoning caramelizes, so ventilate it well and make sure the kitchen exhaust fan is running. Once cooked, flip and cook the other side until the chicken reaches 160ºF. Remove it to a plate, loosely tent with foil. Carry over cooking should have the chicken at the perfect temperature in no time. Once the chicken is done resting, dice it up.
- Toss the fresh veggies. Combine the salad greens, watermelon, cucumbers, jalapenos, cubed chicken, mint, and crumbled feta in a large bowl.
- Dress the salad and serve. Finally, drizzle the dressing over the salad, toss and serve immediately.
FAQs about this recipe
It means that the chicken has a flavorful crust that is made with tons of seasonings. Then the chicken is seared on a hot surface so that the seasonings adhere to the surface of the chicken.
Everyone has their own mix of blackened seasoning, but typical ingredients include paprika, ground cumin, garlic powder, sugar, thyme, oregano, onion powder, kosher salt, and black pepper.
Other Summer-inspired Salads:
- Mexican Street Corn Salad with Black Beans
- Summer Chicken Cobb Salad with Fresh Corn and Basil Cilantro Parsley Dressing
- Charred Corn Avocado Salad with Pickled Onions
- Chopped Halloumi Cheese Salad with Lemon Mint Dressing
- Grilled Halloumi Watermelon Salad with Hot Honey Dressing
- Lemon Basil Arugula Pasta Salad
Summer Blackened Chicken Salad with Feta and Watermelon
Equipment
Ingredients
Blackened Chicken Salad:
- 2 tablespoons blackened seasoning notes
- 1 ½ tablespoons avocado oil
- 1 ¼ pound boneless skinless chicken breast (sliced into ½ inch thickness)
- 1 5-ounce container mixed green (baby spinach etc.)
- 2 cups watermelon cubed
- 4 Persian cucumbers thinly sliced
- 1-2 jalapeños thinly sliced
- ½ cup crumbled feta
- ¼ cup fresh mint leaves chopped
Lime Balsamic Vinaigrette:
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh lime juice
- 1-2 tablespoons agave or honey or more to taste
- 1 tablespoon Dijon mustard
- 1 clove garlic grated
- 6 tablespoons extra virgin olive oil
Instructions
- VINAIGRETTE: In a small bowl (or glass jar if blending), whisk together the vinegar, lime juice, agave, dijon, garlic, ½ teaspoon salt, and a pinch of black pepper. Whisk as you pour in the olive oil to emulsify the dressing, alternately, you can add the ingredients to a glass jar and use an immersion blender to combine.
- CHICKEN: Pat the chicken breasts dry using paper towels on a clean work surface. Sprinkle the seasoning over the chicken generously on both sides.
- COOK: Drizzle the oil in a cast iron skillet over medium-high heat. When the oil shimmers, lay the chicken away from you in the pan. Let cook for 4-5 minutes then flip and cook for another 3-5 minutes or until the chicken cooks through to 160ºF. Carry over cooking will cook it to 165ºF. Remove the chicken to a plate; cover loosely with a piece of foil while you prepare the rest of the salad. Cube the chicken once it has had 10 minutes to rest.
- SALAD: Add the greens to individual bowls or a large salad bowl. Top with the watermelon, cucumbers, jalapeño sliced, crumbled feta, and mint leaves. Add the chicken to the salad.
- DRESS AND SERVE: Drizzle the salad with the dressing and serve immediately.
Notes
- Homemade blackened seasoning: combine: 1½ teaspoons smoked paprika, 1 teaspoon chipotle chili powder, 1 teaspoon garlic powder, 1 teaspoon sugar, ½ ground cumin, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon onion powder, 2 teaspoons kosher salt, ½ teaspoon black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
