Blackened Chicken Salad

Every cookbook library should have a nice, sharp pencil handy. So often, the best recipes are the direct result of improvising on another recipe.

The seasoning I used for this blackened chicken is made up of the ingredients I had in my cupboard: paprika from my local Indian store, ground dill and thyme.

You could, by all means, make a rub with a more cajun flavor, using white pepper and onion powder. It's up to you. But I didn't have those things, so I made it my own way.

And we are loving it. Even my daughter---whom I call the "hunter gatherer" of the family, because her ideal diet consists of seeds, nuts, berries, and chicken with skin---loves this salad, minus the lettuce and dressing, of course.

I hope you love it, too, but I'd love for you to make it your own. Just use what you have and make substitutions. I feel such a sense of satisfaction when I do that. For one, it makes me feel more creative---like I have made something authentic---and the other reason is, I save money.

blackened chicken salad

10 cups organic leafy greens, rinsed and dried
two large avocados, sliced and scooped out with a spoon
1/4 cup chopped hazelnuts, toasted
blackened chicken (recipe follows)
balsamic vinaigrette (recipe follows)

Toss in a large bowl, or arrange salad components in individual bowls, and drizzle with the balsamic vinaigrette.

blackened chicken

1 tablespoon mustard powder (originally posted as ground dill)
1 tablespoon ground thyme
2 tablespoons ground paprika
pinch cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon finely ground pepper
2 chicken breasts, cage-free and organic
olive oil

In a small bowl, combine spices, salt, and pepper. Rub onto chicken. Heat olive oil in large skillet set over medium heat. Place the chicken in the oil, and sear, about two minutes on each side. Reduce heat to low, cover, and allow to cook for about five minutes more, until fully cooked, and internal temperature is 162˚.

Take off heat, and allow to rest for 10 minutes. Cut in slices.

balsamic vinaigrette

3 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
2 teaspoons pure maple syrup
2 teaspoons dijon mustard
large pinch salt
large pinch pepper

Whisk all together in a small bowl.