Blackened Chicken Salad


Recipe courtesy of Chef Will Broussard, Li'l Dizzy's Restaurant, New Orleans, LA

Serves 4

  • 4 chicken breasts (6 to 8 ounces each)
  • 1/2 cup torn romaine lettuce leaves
  • oil, to taste
  • vinegar, to taste


  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika

 Blackened Chicken Salad

Blackened Chicken Salad

Click image to enlarge


Coat chicken with seasoning on both sides. 
Heat iron skillet to smoking hot. Add chicken breasts and cook on both sides about a total of 6 or 7 minutes. 
Place romaine lettuce leaves on plate and add blackened chicken breasts. 
Cover with oil and vinegar or your favorite dressing.

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