Blackened Mixed Grill Salads Recipe

Name: Blackened Mixed Grill Salads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) skinless, boneless salmon fillets; 2 (8-ounce) skinless, boneless chicken breast halves; 3 tablespoons Blackening Spice, recipe follows; 4 tablespoons canola oil; 7 ounces spring salad mix (about 3 cups); 1 cup sliced cucumber; 1/4 cup diced roasted red pepper; 1 lemon, cut into 8 wedges; 5 tablespoons kosher salt; 5 tablespoons paprika; 1 tablespoon dried thyme; 1 tablespoon ground black pepper; 1 tablespoon garlic powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground white pepper

Servings: persons

2 (8-ounce) skinless, boneless salmon fillets
2 (8-ounce) skinless, boneless chicken breast halves
3 tablespoons Blackening Spice, recipe follows
4 tablespoons canola oil
7 ounces spring salad mix (about 3 cups)
1 cup sliced cucumber
1/4 cup diced roasted red pepper
1 lemon, cut into 8 wedges
5 tablespoons kosher salt
5 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

1
Thinly slice the salmon fillets in half horizontally to make 4 thin fillets.
2
Do the same with the chicken.
3
Coat the salmon and the chicken with about 1 1/2 tablespoons of the blackening spice each.
4
Heat 2 large cast iron skillets over high heat until almost smoking hot.
5
Divide the oil between the skillets and quickly heat.
6
Place the salmon filets gently in one skillet and the chicken in the other, and sear for 2 minutes.
7
Flip the salmon and chicken and turn the heat down to medium.
8
Cook the salmon until its slightly pink in the center, about 2 minutes more; cook the chicken until cooked through, about 3 to 4 minutes more.
9
Arrange the salad mix among 4 bowls and top with either the salmon or chicken.
10
Sprinkle the cucumber and red pepper over the top of each salad.
11
Squeeze 2 lemon wedges over each salad and serve immediately.
12
Mix all the ingredients well and store in a sealed container or spice canister.
13
Ease of preparation: easy
14
Calories: 11
15
Total Fat: .5
16
Saturated Fat: 0
17
Carbohydrates: 2

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (8-ounce) skinless, boneless salmon fillets, 2 (8-ounce) skinless, boneless chicken breast halves, 3 tablespoons Blackening Spice, recipe follows, 4 tablespoons canola oil, and more.

Yes, Blackened Mixed Grill Salads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Blackened Mixed Grill Salads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions