Blackened Chicken Salad with French Vinaigrette

Recipe summary

Chuck Hughes’ crispy blackened chicken salad, drizzled with French vinaigrette is bursting with flavour!

Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 4

Ingredients

Blackened Chicken

• 4 chicken drumsticks
• 4 chicken wings (As a garnish for the chicken meatball soup)
• 4 chicken thighs, deboned
• 2 tablespoons smoked paprika (30 ml)
• 1 tablespoon smoked sea salt (15 ml)
• 1 tablespoon coriander, ground (15 ml)
• 1 tablespoon black pepper, ground (15 ml)
• 1/2 teaspoon cayenne pepper (2 ml)
• 2 cloves of garlic, minced
• 2 tablespoons olive oil (30 ml)

French Vinaigrette

• 1/2 cup canned tomato soup, undiluted (125 ml)
• 1/4 cup ketchup (60 ml)
• 3 tablespoons red wine vinegar (45 ml)
• 2 tablespoons honey (30 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• 1 teaspoon mustard seeds (5 ml)
• 1 shallot, minced
• 1 clove garlic, minced
• Juice of 1 lemon
• 1/2 cup vegetable oil (125 ml)
• Salt and pepper
• 2 tablespoons water (30 ml), if needed

Salad

• 1 head romaine lettuce
• 1 red onion, minced
• 3 tablespoons olive oil (45 ml)
• 1 teaspoon red wine vinegar (5 ml)
• 1/2 cup radishes, julienned (125 ml)
• 1/4 cup fresh flat parsley, chopped (60 ml)
• 1 tablespoon fresh oregano (15 ml)
• 1 tablespoon fresh basil (15 ml)
• Salt and pepper

Serving Suggestion