Blackened Chicken Salad with Blue Cheese Buttermilk Dressing

By Sprig Originals ✓ · cooked up in Sprig

Chicken breasts sliced into thin cutlets, coated in a smoky homemade blackening spice, and seared hard in a ripping-hot cast-iron pan until the crust goes deep mahogany. Fanned over crisp romaine with tomatoes, red onion and cucumber, then finished with crumbled blue cheese and a tangy buttermilk dressing that cools the heat. Weeknight-fast, pantry-cheap, and it eats like a steakhouse salad.

Ingredients

• 1 tbsp sweet paprika
• 1 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp freshly ground black pepper
• 3/4 tsp cayenne pepper
• 1 1/2 tsp kosher salt
• 1/2 tsp light brown sugar

• 2 large boneless skinless chicken breasts (about 1 1/2 lb total)
• 2 tbsp neutral oil, such as canola or grapeseed
• 1 tbsp unsalted butter

• 1/3 cup buttermilk
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 cup crumbled blue cheese, divided
• 1 tbsp chopped fresh chives
• to taste kosher salt and black pepper

• 2 heads romaine lettuce, chopped (about 10 cups)
• 1 pint cherry tomatoes, halved
• 1 cup sliced English cucumber
• 1/2 small red onion, thinly sliced
• 1 avocado, sliced (optional)
• 1 tbsp olive oil
• 1 tsp fresh lemon juice

Instructions

1. Make the spice blend: in a small bowl, stir together the sweet paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne, 1 1/2 tsp kosher salt, and brown sugar. Crush any clumps with your fingers so it coats evenly.
2. Butterfly the chicken: place each breast flat on a cutting board and, with your palm on top, slice horizontally through the middle to make two thin cutlets. You should have 4 cutlets about 1/2 inch thick. Pat them completely dry with paper towels — dry meat is what gives you a crust instead of steam.
3. Coat the chicken: rub the cutlets with 1 tablespoon of the neutral oil, then press the spice blend onto both sides, using all of it. Let the chicken sit at room temperature for 10 minutes while you make the dressing.
4. Make the dressing: whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, and Dijon until smooth. Stir in 1/4 cup of the blue cheese and the chives, mashing some of the cheese against the side of the bowl to thicken the dressing. Season with salt and pepper to taste and refrigerate.
5. Heat a 12-inch cast-iron skillet over medium-high heat for 4 to 5 minutes, until a drop of water skitters and evaporates instantly. Turn on your exhaust fan or open a window — blackening makes smoke.
6. Add the remaining 1 tablespoon neutral oil to the pan and swirl. Lay in 2 cutlets and do not touch them for 3 to 4 minutes, until the crust is dark reddish-brown. Flip, add half the butter, and cook 2 to 3 minutes more, until the thickest part reads 160°F on an instant-read thermometer. Transfer to a plate.
7. Wipe out any burnt spice with a paper towel (tongs, carefully), add a little more oil if the pan looks dry, and repeat with the remaining 2 cutlets and butter. Let all the chicken rest 5 minutes; it will carry over to 165°F.
8. Toss the salad: in a large bowl, combine the romaine, tomatoes, cucumber, and red onion. Drizzle with the olive oil and lemon juice, season lightly with salt, and toss — this seasons the greens so the dressing reads as a finish, not a soak.
9. Slice the rested chicken across the grain into 1/2-inch strips. Divide the salad among 4 plates or shallow bowls, fan the chicken over the top, add the avocado if using, scatter with the remaining 1/4 cup blue cheese, and spoon the dressing over. Serve any extra dressing on the side.

Chef's tips

Nutrition (per serving, estimated)

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