Cajun-style blackened chicken salad sandwiches, anyone? Yes please! I’ve been obsessed ever since we went to NOLA. This is a super easy lunch salad with chicken that tastes like it came from a deli. Can’t wait for you to try these.
These blackened chicken salad sandwiches are inspired by Whole Food’s Blackened chicken salad, one of my husband’s favs. Make it at home, and you know you’re getting something that’s actually healthy.
Packed with yummy vegetables, this easy chicken salad recipe also has plenty of protein to keep you going through a long workday or outdoor adventure. It’s best chilled in the fridge, and can be served with wraps or sandwich rolls.
If you’d rather go light on the carbohydrates, try serving it with lettuce cups– still yum!
Qualities of the best blackened chicken salad
The best blackened chicken salad will be juicy, crunchy, and fresh– the kind of salad you just want to sink your teeth into, again and again.
Ingredients to make this easy chicken salad sandwich
To make blackened chicken salad sandwiches you’ll need chicken breast, olive oil, and blackening seasoning. For vegetables, get together carrots, frozen corn, and cherry tomatoes.
You’ll also want to make sure you have creamy blue cheese dressing (substitute mayo if blue cheese is not your thing) and, to sandwich it all up, 8 mini Hawaiian buns.
This yummy blackened chicken salad recipe gives your artistic side a chance to show itself strong, with sharp contrasts in flavor, texture, and color.
How to make blackened chicken salad sandwiches
Add olive oil to a medium sized pan on medium-high heat.
Season chicken with blackening seasoning.
Add chicken to hot pan and stir chicken regularly, for about 10 minutes until the chicken browns from the seasoning and cooks completely.
Mix blacked chicken with carrots, corn, tomatoes, and blue cheese dressing.
Chill until ready to assemble on mini Hawaiian buns.
Need more simple sandwich ideas? Check out my sous vide pulled pork recipe!
Plating tips for serving chicken salad on salad greens
Don’t toss your blackened chicken salad, or the starkly contrasting colors that make it so appealing may lose their clarity and turn a little grey. Instead, lay the chicken over your bed of greens and arrange other ingredients around it.
Wine pairing for blackened chicken salad
Try a light wine like Rosé or Sauvignon Blanc to go with the supremely fresh flavors of Blackened chicken salad.
Tasty tips and notes for making this dish
- If you’d like to refrigerate your blackened chicken salad, store the lettuce separately from other ingredients. If you do this, you can keep it in an airtight container in the fridge for up to 3 days.
- Try changing this recipe up when you make it a second time. My favorite substitutes and additions: avocado, pico de gallo, diced celery, or diced cucumber..
- A little blue cheese crumbled over the finished sandwich will set it in a class apart.
A version of this recipe is featured in my cookbook – The Home Chef’s Sous Vide Cookbook. Check out my sous vide recipes on Sip Bite Go.
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- Sous Vide Chicken Wings
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- Crispy Italian Chicken Breast with Tomato Sauce
Leave a comment below if you have any questions and to let me know how you like the recipe. Love good food? Sign up for the Sip Bite Go newsletter.
Blackened Chicken Salad Sandwiches Recipe (Sip Bite Go)
Video
Ingredients
- 2 large chicken breasts cut into 2” cubes
- ½ tbsp blackening seasoning
- ½ tbsp olive oil
- ¼ cup carrots finely diced
- ¼ cup frozen corn thawed
- ¼ cup cherry tomatoes halved
- ¼ cup creamy blue cheese dressing substitute mayo
- 8 mini Hawaiian buns
Instructions
- Add olive oil to a medium sized pan on medium-high heat. Season chicken with blackening seasoning. Add chicken to hot pan and stir chicken regularly, for about 10 minutes until the chicken browns from the seasoning and cooks completely.
- Mix blacked chicken with carrots, corn, tomatoes, and blue cheese dressing. Chill until ready to assemble on mini Hawaiian buns.
Notes
- If you’d like to refrigerate your blackened chicken salad, you can keep it in an airtight container in the fridge for up to 3 days.
- Try changing this recipe up when you make it a second time. My favorite substitutes and additions: avocado, pico de gallo, diced celery, or diced cucumber.
- A little blue cheese crumbled over the finished sandwich will set it in a class apart. A version of this recipe is featured in my cookbook - The Home Chef's Sous Vide Cookbook. Check out my other sous vide recipes on Sip Bite Go.
estelle @soulandstreusel says
looks soooo yum! I’m getting hungry just thinking of blackened chicken!
Farah Abumaizar says
This looks like my kind of chicken! Love the flavour on these can’t wait to try them. Thanks for the creative recipe!
Colleen says
I’m always looking for new recipes with chicken breasts, and this sandwich looks so delicious. I can’t wait to make this. Thank you!
Anita says
Love this as is, but I think using avocado and pico de galo will make the sandwiches more colorful. 🙂
Anjali says
These sandwiches look so delicious! I love cajun spices so this would totally be a hit with me and my family!