Blackened Chicken and Grape Arugula Salad

Feast Local
by Feast Local
4 Servings
30 min

This Blackened Chicken and Grape Arugula salad is my new go to healthy recipe!

It takes just under 20 minutes to make and is packed with flavor, nutrients, and protein! Perfect for a quick WFH lunch or family weeknight dinner.

The slightly spicy and Smokey notes from the blackened seasoning really emphasize the sweetness of the grapes. I tied the salad all together with a light, low-calorie honey balsamic dressing which complimented all the spicy, Smokey, and sweet flavors wonderfully!

Give it a try! If you’re anything like me, i.e., love healthy, easy, and flavor-packed food this will surely make it on to your weekly repertoire of meals!

Cook your chicken breasts perfectly in just 18 minutes at 400 degrees

Blackened Chicken and Grape Arugula Salad
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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For the Chicken
  • 1.5 Lbs Chicken Breast
  • 1 Tbs Olive Oil
  • 1 1/2 Tbs Blackened Seasoning
For the Salad
  • 6 Cups Arugula
  • 2 Cups Red Grapes
  • 1 Cup Persian Cucumbers (roughly 2 cucumbers)
  • 3 Cups Cherry Tomatoes
For the Honey Balsamic Vinaigrette
  • 1/2 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • 2 Tsp Garlic Cloves, Minced
  • 2 Tsp Honey
  • 1/4 Tsp Red Pepper Flakes
  • Salt and Pepper to Taste
For the Blackened Seasoning
  • 1/2 Tbs Paprika
  • 1/2 Tbs Brown Sugar
  • 1/2 Tsp Salt
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1/4 Tsp Cayenne
  • 1/4 Tsp Dried Oregano
  • 1/4 Tsp Cumin
For the Blackened Seasoning
Combine all the spices into a bowl. Any leftovers will keep in a sealed container for 1 month
For the Chicken
Preheat oven to 400 degrees
Prepare the chicken by drizzling over olive oil on both sides and coating it evenly with the blackened seasoning. Once the oven reaches 400 degrees, bake the chicken for 18 minutes, or until it reaches 165 degrees. Let the chicken rest for 5 minutes before cutting.
For the Dressing
mix together the balsamic vinegar, olive oil, minced garlic, honey, red pepper, salt and pepper. I like to do this in a mason jar so I can seal it and shake to mix, but any bowl will work.
Once the chicken has rested, begin cutting into thin strips. Set aside.
For the Salad
Prepare the vegetables and grapes by dicing the cucumbers, and cutting both the cherry tomatoes and red grapes lengthwise. Salt the cucumbers and tomatoes lightly. Set aside.
Once the chicken has rested, begin cutting into thin strips. Set aside.
Assemble the salad. Mix the arugula with a few tablespoons of dressing. Then add the chicken, cucumbers, tomatoes, and grapes on top. Drizzle over more dressing. Serve and Enjoy!
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