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Blackened Chicken Salad with Light Buttermilk Ranch Dressing

Crisp romaine topped with bold and spicy blackened chicken, drizzled in homemade buttermilk ranch dressing. All of it is light, and every bite of it is delicious.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: blackened chicken salad, easy chicken salad recipe, homemade ranch dressing, light buttermilk ranch recipe
Servings: 4 Servings
Calories: 325kcal


Light Buttermilk Ranch Dressing

  • ½ cup mayonnaise full fat
  • ½ cup fat free Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • ¾ low-fat buttermilk

For the blackened seasoning:

  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground thyme
  • 1 teaspoon sugar
  • 1 teaspoon salt

Remaining Ingredients:

  • 1 pound boneless skinless chicken breasts sliced into 1/2" thick cutlets
  • 4 teaspoons olive oil divided
  • 8 cups mixed salad chopped romaine lettuce, bell pepper, cucumber, tomatoes
  • 3/4 cup Light Buttermilk Ranch Dressing recipe above, be mindful not to use all of dressing


  • Make the Dressing: In a small bowl, whisk to combine the mayonnaise, yogurt, garlic, powder, onion powder, parsley, chives, salt, and pepper. Mix well.
  • Whisk in the vinegar, followed by 3/4 cup buttermilk. Slowly add more buttermilk if you desire a thinner consistency. Set ¾ cup of the dressing aside for the salad and cover and store the rest in the refrigerator for other uses. It will keep for up to 5 days.
  • Make the chicken salad: In a small bowl, combine all blackened seasoning ingredients. Season the chicken cutlets on both sides with the mixture.
  • In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half of the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add the remaining 2 teaspoons of olive oil. Add the remaining chicken cutlets and cook for 5 minutes per side. Remove to the plate with the rest of the cooked cutlets. Cover and set aside while you prepare the salads.
  • To serve: Divide the mixed salad among four large bowls or plates, and drizzle each salad with about 3 tablespoons dressing. Slice the blackened chicken cutlets and divide the slices evenly among the dressed salads. Serve immediately.


Nutrition Information for Dressing (about 3 tablespoons): Calories 110, Fat 10g, Carb 2g, Fiber 0g, Sugars 2g, Protein 2g
Dressing adapted from Farmgirl Fare


Calories: 325kcal | Carbohydrates: 10g | Protein: 31g | Fat: 18g | Fiber: 3g | Sugar: 4g