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!
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.
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.