Okay, so you know that feeling when you’re craving something specific, but like, you don’t wanna put on actual pants to go get it? Yeah, me too. That’s exactly why I perfected this recipe for Applebee’s Blackened Chicken Salad Light.
It’s seriously a game-changer for those nights when you want something satisfying but also, like, kinda healthy? This isn’t just a basic salad; it’s packed with flavor, super easy, and comes together way faster than you’d think.
Trust me, figuring out how to make the best Applebee’s Blackened Chicken Salad Light at home means you get all the good vibes of the restaurant version without the fuss (or the bill). Plus, it’s a killer option for meal prep or a quick weeknight dinner.
This easy Applebee’s Blackened Chicken Salad Light recipe lets you control the ingredients, making it even better for your goals. Get ready to add this to your regular rotation, because it’s that good.
Serving and Pairing Suggestions
This salad is a whole meal on its own, but if you’re feeling extra or feeding a crowd, here are some ideas to make it even more epic. Pair it with something light and refreshing to balance the chicken’s spice.
- Side Kicks: A side of Grilled Zucchini or Roasted Vegetables would be a perfect match for a complete, light meal. You could also do a simple Mixed Green Salad if you just want more greens on the side.
- Cool Drinks: To cut through the spice of the blackened chicken, a Watermelon Agua Fresca or Refreshing Homemade Lemonade would be amazing. They’re both super chill and hydrating.
- Extra Goodness: Add some crunchy croutons (homemade are best!) or a sprinkle of crumbled feta cheese on top for extra texture and flavor. A drizzle of Ranch Dressing or a Cilantro Lime Dressing would also be fire if you want to switch up the dressing.
Tips and Notes
- Chicken Prep Pro-Tip: For the best blackened flavor, make sure your chicken breasts are pounded to an even thickness (about 1/2 inch). This helps them cook fast and evenly, getting that perfect crust.
- Spice It Up (or Down): You can totally adjust the blackening seasoning mix to your liking. More cayenne for heat, less for a milder kick. Make it yours!
- Hot Pan is Key: Don’t be shy with the heat. A screaming hot cast-iron skillet is essential for that signature “blackened” crust. Just make sure your kitchen is well-ventilated!
- Greens Game Strong: Use a sturdy mix of greens that can stand up to the dressing and chicken. Romaine, spring mix, or even some crisp iceberg work great. Make sure they’re super dry after washing for the best texture.
- Meal Prep Magic: Cook the chicken ahead of time and store it separately from the salad components. Assemble just before eating for the freshest salad experience. It keeps well in the fridge for 3-4 days.
What’s your go-to topping for a killer chicken salad? Drop it in the comments below! And if you’re into quick and easy meals, check out our other easy weeknight dinners!
Applebee’s Blackened Chicken Salad Light
Equipment
- 1 frying pan or skillet
- 1 barbecue grill
- 1 Medium bowl
- 1 Small bowl
- 1 covered container
Ingredients
- 1/4 cup fat free mayonnaise
- 1/4 cup Grey Poupon Dijon mustard
- 1/4 cup honey
- 1 tablespoon prepared mustard
- 1 tablespoon white vinegar
- 1/8 teaspoon paprika
- 1 cup water
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon salt - for Cajun spice blend
- 1 teaspoon sugar - for Cajun spice blend
- 1 teaspoon paprika - for Cajun spice blend
- 1 teaspoon onion powder - for Cajun spice blend
- 1 teaspoon black pepper - for Cajun spice blend
- 1/2 teaspoon garlic powder - for Cajun spice blend
- 1/2 teaspoon cayenne pepper - for Cajun spice blend
- 1/2 teaspoon white pepper - for Cajun spice blend
- 2 boneless - skinless chicken breast halves
- 2 tablespoons light butter
- 8 cups chopped iceberg lettuce
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/2 cup fat free shredded mozzarella cheese
- 1/2 cup fat free shredded cheddar cheese
- 1 large tomato - diced
- 1 hardboiled egg white - diced
Instructions
- Make dressing by combining fat free mayonnaise, Dijon mustard, honey, prepared mustard, white vinegar, and paprika in a small bowl. Mix well by hand and store in a covered container in the refrigerator until salad is ready.
- Combine water, lime juice, soy sauce, and Worcestershire sauce in a medium bowl, and stir. Add chicken breasts to the marinade, cover the bowl, and refrigerate for several hours, preferably overnight.
- Preheat a frying pan or skillet over medium/high heat and also preheat your barbecue grill to medium/high heat.
- Combine Cajun spice blend ingredients (salt, sugar, paprika, onion powder, black pepper, garlic powder, cayenne pepper, white pepper) in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each chicken breast, covering the entire surface.
- Melt light butter in the hot pan, then sear chicken breasts for 2-3 minutes on the side with the spices. While the first side cooks, sprinkle another teaspoon of spice over each breast and flip to sear for another 2-3 minutes until coated with a charred layer.
- Finish cooking the chicken on the barbecue grill, grilling each breast on both sides for 2-3 minutes or until done.
- While chicken is cooking, prepare the salads by splitting the lettuce into two large bowls, and tossing in red cabbage and carrots. Mix mozzarella and cheddar cheeses together, then top the salad with the cheeses and diced hardboiled egg. Sprinkle diced tomato on each salad.
- Slice the cooked chicken breast across into 1/2-inch-thick slices. Spread the sliced chicken over the top of each salad and serve immediately with dressing on the side.