Savory Smoked Chicken Salad Delight
Experience a medley of flavors with this Savory Smoked Chicken Salad Delight, featuring crispy blackened chicken infused with a rich blend of spices. The juicy chicken sits atop a bed of fresh romaine, adorned with vibrant red onions and crunchy radishes. Drizzled generously with a creamy, tangy French vinaigrette made from canned tomato soup and fresh herbs, each bite is a delicious journey. Perfect for a light lunch or a hearty dinner, this recipe brings together a delightful combination of spices and textures to satisfy any palate!
N/A
Servings
N/A
Calories
30
Ingredients
Ingredients
smoked paprika
2 tablespoons (ground)
smoked sea salt
1 tablespoon (ground)
coriander seed
1 tablespoon (ground)
black peppercorns
1 tablespoon (ground)
cayenne pepper
1/2 teaspoon (ground)
garlic
2 cloves (minced)
olive oil
2 tablespoons (for chicken marinade)
chicken drumsticks
4 (skin on)
chicken thighs
4 (deboned)
vegetable oil
as needed (for frying)
canned tomato soup
1/2 cup (undiluted)
ketchup
1/4 cup (n/a)
red wine vinegar
3 tablespoons (n/a)
honey
2 tablespoons (n/a)
Worcestershire sauce
1 tablespoon (n/a)
mustard seeds
1 teaspoon (whole)
shallot
1 (minced)
garlic
1 clove (minced for vinaigrette)
lemon
1 (juiced)
vegetable oil
1/2 cup (for vinaigrette)
salt
to taste (n/a)
black pepper
to taste (n/a)
romaine lettuce
1 head (chopped)
red onion
1 (minced)
olive oil
3 tablespoons (divided)
red wine vinegar
1 teaspoon (n/a)
radish
1/2 cup (julienned)
fresh flat leaf parsley
1/4 cup (chopped)
fresh oregano
1 tablespoon (chopped)
fresh basil
1 tablespoon (chopped)
Instructions
1
For the blackened chicken, begin by blending the smoked paprika, smoked sea salt, ground coriander, ground black pepper, cayenne pepper, minced garlic, and olive oil in a bowl. Rub this spice mixture evenly over the chicken drumsticks and thighs, ensuring every surface is coated. For optimal flavor infusion, marinate the chicken in a resealable plastic bag or a covered bowl in the refrigerator for at least 1 hour, or up to overnight.
2
Preheat your oven to 350°F (175°C). Heat a cast-iron skillet over high heat and add just enough vegetable oil to cover the bottom. The skillet is ready when it starts gently smoking. Begin by adding the chicken drumsticks to the skillet, searing all sides for about 5 minutes. Once blackened, add the chicken thighs to the skillet and cook for an additional 5-7 minutes. Transfer the skillet to the oven and roast the chicken for 25 minutes. After cooking, remove the skillet from the oven and keep the chicken warm.
3
Next, prepare the French vinaigrette by combining canned tomato soup, ketchup, red wine vinegar, honey, Worcestershire sauce, mustard seeds, minced shallot, minced garlic, and lemon juice in a blender. Blend until smooth, then gradually add vegetable oil while blending until the mixture emulsifies into a creamy consistency. Season with salt and pepper, adjusting to taste, and add a splash of water if the dressing is too thick. Store the vinaigrette in a tightly sealed container in the refrigerator, where it will stay fresh for up to a week.
4
For the salad, combine chopped romaine lettuce, red onions, 2 tablespoons of olive oil, and red wine vinegar in a large bowl. Season lightly with salt and pepper, then toss to mix thoroughly. Slice the cooked chicken thighs lengthwise and gently fold them into the salad mixture. Set aside until ready to serve.
5
In a separate bowl, combine the julienned radishes, chopped herbs (parsley, oregano, basil), and the remaining 1 tablespoon of olive oil. Season with salt and pepper, then toss gently to coat.
6
To serve, plate the romaine and chicken salad mix as a base, then place a blackened chicken drumstick on top of each serving. Garnish with the radish herb salad and finish with a generous drizzle of the creamy French vinaigrette. Enjoy the colorful and flavorful presentation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Smoked Chicken Salad Delight?
It is a medley of flavors featuring crispy blackened chicken, fresh romaine lettuce, red onions, and crunchy radishes, all drizzled with a creamy French vinaigrette.
What spices are used in the blackened chicken rub?
The rub consists of smoked paprika, smoked sea salt, ground coriander, ground black pepper, cayenne pepper, and minced garlic mixed with olive oil.
How long should the chicken marinate?
The chicken should marinate for at least 1 hour, or up to overnight in the refrigerator for optimal flavor.
What cuts of chicken are used in this recipe?
The recipe uses 4 skin-on chicken drumsticks and 4 deboned chicken thighs.
What is the recommended oven temperature for roasting the chicken?
The oven should be preheated to 350°F (175°C).
How long should you sear the chicken drumsticks?
Searing the drumsticks on all sides should take approximately 5 minutes.
How long should you sear the chicken thighs?
The chicken thighs should be seared for an additional 5 to 7 minutes after the drumsticks are blackened.
How long does the chicken roast in the oven?
The chicken is roasted for 25 minutes in a cast-iron skillet.
What are the main ingredients in the French vinaigrette?
The vinaigrette contains canned tomato soup, ketchup, red wine vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic, lemon juice, and vegetable oil.
How long can the French vinaigrette be stored?
The dressing can be stored in a tightly sealed container in the refrigerator for up to one week.
How do you achieve a creamy consistency for the dressing?
By gradually adding vegetable oil to the blender while mixing the other ingredients until the mixture emulsifies.
What is the base of the salad?
The base consists of chopped romaine lettuce and minced red onions tossed with olive oil and red wine vinegar.
How is the chicken prepared for the salad mix?
The cooked chicken thighs are sliced lengthwise and gently folded into the romaine and onion mixture.
What ingredients make up the radish herb salad garnish?
It includes julienned radishes, chopped fresh flat-leaf parsley, fresh oregano, and fresh basil tossed in olive oil.
How is the final dish plated?
The romaine and chicken mix is plated first, topped with a blackened drumstick, garnished with the radish salad, and drizzled with vinaigrette.
Is this recipe spicy?
Yes, the cayenne pepper and black pepper provide a spicy kick to the blackened chicken.
Can I use a different type of oil for the dressing?
The recipe calls for vegetable oil to ensure a neutral flavor that allows the tomato soup and herbs to shine.
What type of skillet is best for this recipe?
A cast-iron skillet is recommended for achieving the best sear and for safely transferring the chicken to the oven.
What makes the chicken taste 'smoked'?
The use of smoked paprika and smoked sea salt in the dry rub provides the deep smoky flavor profile.
What should I do if the dressing is too thick?
You can add a splash of water to the blender to reach your desired consistency.
Are the chicken thighs skinless?
The recipe specifies deboned thighs; the drumsticks are prepared with the skin on.
What type of vinegar is used in the salad base?
The salad base uses red wine vinegar.
Does the dressing require fresh herbs?
While the dressing itself uses minced shallots and garlic, the radish garnish utilizes fresh parsley, oregano, and basil.
Is the tomato soup used in the dressing diluted?
No, the recipe calls for 1/2 cup of undiluted canned tomato soup.
How many total ingredients are in this recipe?
The recipe utilizes 30 different ingredients to create its complex flavor profile.
What sweetener is used in the dressing?
Honey is used to provide a touch of sweetness and balance to the tangy vinaigrette.
Are the mustard seeds ground or whole?
The recipe uses 1 teaspoon of whole mustard seeds in the vinaigrette.
How do you know when the skillet is ready for the chicken?
The skillet is ready for searing when the oil starts gently smoking over high heat.
What role does the Worcestershire sauce play?
It adds a savory depth and umami flavor to the French vinaigrette.
Is this dish suitable for meal prep?
Yes, the chicken and dressing can be prepared in advance, though it is best to assemble the greens just before serving.