Ingredient Meat & Poultry Chicken Grilled Chicken Blackened Chicken with Chopped Salad 5.0 (2) 2 Reviews In this spin, we coat this blackened chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we take advantage of the warmer weather by grilling outside. By Hilary Meyer Hilary Meyer Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Jason Donnelly Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Low-Carb Nut-Free Soy-Free Heart-Healthy Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ tablespoons paprika 1 ½ teaspoons garlic powder, divided ¾ teaspoon ground pepper, divided ½ teaspoon salt plus a pinch, divided ½ teaspoon dried thyme ¼ teaspoon cayenne pepper 1 pound chicken cutlets 4 tablespoons grated Parmesan cheese, divided 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons mayonnaise 8 cups chopped butter lettuce 1 cup cherry tomatoes, halved or quartered if large Directions Preheat grill to medium-high. Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, thyme and cayenne in a medium bowl. Add chicken and toss to coat. Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice. Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons Parmesan. Originally appeared: EatingWell Magazine, May 2021 Save Rate Print Nutrition Facts (per serving) 307 Calories 17g Fat 9g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 oz. chicken & 1 1/2 cups salad Calories 307 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 3g 11% Total Sugars 4g Protein 29g 58% Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 90mg 30% Vitamin A 4672IU 93% Sodium 523mg 23% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.