Description
For the Blackened Chicken
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Salad
6 cups mixed greens (romaine, spinach, or arugula)
1/2 cup mandarin orange segments
1/2 cup grapefruit segments
1/4 cup pomegranate seeds
1/4 cup sliced almonds, toasted
1/4 cup crumbled goat cheese (optional)
1/4 cup thinly sliced red onion
For the Honey Citrus Dressing
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and black pepper, to taste
Directions
In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, or until blackened and cooked through. Remove from heat and
let rest for 5 minutes before slicing.
In a small bowl, whisk together orange juice, lemon juice, honey, Dijon mustard, olive oil, salt, and black pepper to make the dressing.
In a large salad bowl, combine mixed greens, mandarin oranges, grapefruit segments, pomegranate seeds, almonds, goat cheese, and red onion.
Drizzle with honey citrus dressing and toss gently to combine.
Top with sliced blackened chicken and serve immediately.
Prep Time: 15 minutes, Cooking Time: 10 minutes, Total Time: 25 minutes, Kcal: 480 per serving, Servings: 2
Step-by-Step Guide
1. Prepare the Spice Rub: In a small bowl, thoroughly combine all the dried spices—smoked paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper. This ensures every bite of chicken is flavorful.
2. Season the Chicken: Pat the chicken breasts dry with a paper towel. This helps the spice rub adhere. Rub the mixture generously and evenly over all sides of the chicken.
3. Cook the Chicken: Heat olive oil in a heavy-bottomed skillet (like cast iron) over medium-high heat until shimmering. Add the chicken. Do not move it for 5-6 minutes to allow a proper “blackened” crust to form. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F. Rest before slicing.
4. Make the Dressing: While the chicken cooks, whisk all dressing ingredients except the olive oil. Then, slowly stream in the oil while whisking continuously to create an emulsified, slightly thickened dressing.
5. Assemble the Salad: In your serving bowl, layer the greens first. Artfully arrange the citrus segments, pomegranate seeds, almonds, cheese, and onion on top. Drizzle with dressing and toss gently just before serving to prevent wilting.
6. Final Presentation: Slice the rested chicken against the grain. Fan the slices over the top of the tossed salad for a beautiful, restaurant-quality finish.
Serving Suggestions
This salad is a complete meal. For a heartier option, serve it with a warm, crusty baguette to soak up the extra dressing. To turn it into a festive platter for guests, multiply the recipe and present it on a large serving board, arranging the sliced chicken and salad components separately for a build-your-own experience. Pair with a crisp Sauvignon Blanc or sparkling water with a grapefruit wedge.
How-to Summary
Create a bold spice rub for chicken breasts and cook in a hot skillet until blackened. Whisk together a bright honey-citrus dressing. Combine mixed greens, citrus fruits, pomegranate, almonds, and goat cheese. Toss the salad with the dressing, top with sliced chicken, and serve immediately for a perfect balance of spicy, sweet, and fresh flavors.
Frequently Asked Questions
Can I use a different protein? Absolutely. This spice rub works wonderfully on firm white fish like cod or on shrimp. Adjust cooking times accordingly.
How can I make this salad ahead of time? Prep components separately: cook and slice the chicken, make the dressing, and chop the veggies. Store them in airtight containers in the fridge. Assemble and dress just before serving to keep greens crisp.
Is there a substitute for goat cheese? Yes. Feta cheese offers a similar tangy, crumbly texture, or for a creamier element, try avocado slices.
My spice rub is burning in the pan. What did I do wrong? The heat may be too high. While you want a high heat to sear, if your spices are blackening too quickly, reduce to medium. Ensure your oil is hot before adding the chicken to create an instant sear.
Can I bake the chicken instead? For a less “blackened” but still flavorful result, bake at 400°F for 18-22 minutes. You will lose the characteristic skillet crust but gain easier, hands-off cooking.
Common Mistakes to Avoid
- Not Drying the Chicken: A wet surface steams the chicken and prevents the spice rub from sticking properly and forming a good crust.
- Overcrowding the Pan: Cook the chicken breasts with space between them. Crowding creates steam and leads to soggy, grey chicken instead of blackened.
- Skipping the Rest Time: Slicing the chicken immediately causes all the flavorful juices to run out. Letting it rest for 5 minutes ensures moist, tender slices.
- Dressing the Salad Too Early: Adding the acidic dressing to the greens more than a few minutes before serving will cause them to wilt and become soggy.
Conclusion
This Blackened Chicken Citrus Salad is a vibrant symphony of flavors and textures, expertly balancing spicy, savory chicken with sweet, fresh fruit and a tangy dressing. It’s a testament to how simple techniques—like creating a bold spice rub and mastering a quick pan sear—can transform everyday ingredients into an extraordinary meal. By following the detailed steps and avoiding common pitfalls, you can consistently create a stunning, nutritious dish that’s as perfect for a quick weeknight dinner as it is for impressing guests.
