Good Life, Good Food: Blackened Chicken Salad

Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning.

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Blackened Chicken Salad:

2 ea 5 oz boneless chicken breast

2 Tblspn McCormick smoked paprika

1 Tblspn Kosher salt

1 Tblspn McCormick Coriander

1 Tblspn McCormick coarse ground black pepper

½ tsp McCormick cayenne pepper

2 cloves garlic, minced

2 Tblspn extra virgin olive oil

2 Cups fresh greens or spring mix

1/2 Cup Driscoll strawberries, stemmed and sliced

1/2 Cup fresh pineapple chunks

¼ Cup sun dried tomatoes

¼ Cup sliced cucumber

½ ea lime

1 Tblspn goat cheese crumblesã??

Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken breast with the spice mixture. Place in a large re-sealable plastic bag and refrigerate for 1 hour up to overnight for a more intense flavor.

In a cast iron skillet heat over high heat, add enough vegetable oil to coat the bottom of the pan. The pan is ready when it gently smokes. Place chicken in skillet squeeze fresh lime juice over the chicken and let blacken on both sides about 3-4 minutes per side. When done remove from the skillet and let rest, slice into pieces.

In the same skillet, after removing the chicken add the pineapple chunks for just a minute or two over medium heat. Just long enough to allow the pineapple to caramelize.

In a bowl toss the strawberries, cucumber slices, sundried tomatoes and greens. Plate the greens, add the sliced chicken to the top of the greens. Arrange caramelized pineapple around the plate, and sprinkle greens with goat cheese crumbles. A nice raspberry vinaigrette is a great dressing for this salad full of flavor!


Good Life, Good Food

Chef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak.