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    Home » Recipes » Salad Recipes » Blackened Chicken Salad Sandwiches

    Blackened Chicken Salad Sandwiches

    Published: Feb 12, 2020 · Modified: Apr 10, 2021 by Jenna Passaro · This post may contain affiliate links.

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    serving blackened chicken salad sandwiches for a party

    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.

    Readers also love these chicken recipes

    • How to Slow Cook a Whole Chicken
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    • Sous Vide Chicken Wings
    • Chicken Piccata Pasta
    • 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.

    making mini make ahead chicken salad sandwiches

    Blackened Chicken Salad Sandwiches Recipe (Sip Bite Go)

    Cajun-style blackened chicken salad sandwiches, anyone? Yes please! This is a super easy lunch salad with chicken that tastes like it came from a deli. 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!
    5 from 4 votes
    Print Pin Rate
    Course: Game Day, Main Dish, Salad
    Cuisine: American, Cajun
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4 people
    Calories: 353kcal
    Author: Jenna Passaro

    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.

    Video

    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.

    Nutrition

    Calories: 353kcal | Carbohydrates: 34g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 583mg | Potassium: 494mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1416IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. estelle @soulandstreusel says

      February 12, 2020 at 11:45 pm

      looks soooo yum! I’m getting hungry just thinking of blackened chicken!5 stars

      Reply
    2. Farah Abumaizar says

      February 12, 2020 at 10:55 pm

      This looks like my kind of chicken! Love the flavour on these can’t wait to try them. Thanks for the creative recipe!

      Reply
    3. Colleen says

      February 12, 2020 at 8:34 pm

      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!5 stars

      Reply
    4. Anita says

      February 12, 2020 at 8:05 pm

      Love this as is, but I think using avocado and pico de galo will make the sandwiches more colorful. 🙂5 stars

      Reply
    5. Anjali says

      February 12, 2020 at 7:12 pm

      These sandwiches look so delicious! I love cajun spices so this would totally be a hit with me and my family!5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

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    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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