Blackened Chicken Caesar Salad

Mar 5

Mar 5 Blackened Chicken Caesar Salad

I’ve reached the point this winter where I’m craving bright, leafy greens and bold, spicy flavors constantly. The weather hasn’t even been too severe on the East Coast, but I miss the sun and warmth of the summer. So I’ve been brainstorming meals that bring fresh ingredients to the table whenever possible!

This Blackened Chicken Caesar Salad is the perfect thing when you’re looking for a protein-packed dinner that doesn’t leave you feeling weighed down (the way a pot roast and mashed potatoes might). The blackened chicken is super juicy (it gets dunked in a little butter bath) and is loaded with flavor and a spicy kick thanks to a mix of paprika, garlic powder, cayenne, and herbs. And the caesar dressing is garlicky and creamy, without being the least bit fishy. Plus, it utilizes mayonnaise instead of raw eggs, so you don’t need to worry about potential hazards. You know by now that I’m crazy for finger-licking salad dressings, and this one can’t be beat!

Pro tip: Try making the dressing and blackening seasoning the night before, then come home from work (or school or sports practices) and get dinner on the table in a snap.

Recipe by Sea Salt + Honey

Serves: 4-6 people
Prep Time: 20 minutes
Cooking Time: 12 minutes

Caesar Dressing Ingredients (makes 3/4 cup dressing):

1 garlic clove, minced
2 tbsp parsley, chopped (optional)
1/2 tsp anchovy paste
1 tsp Dijon mustard
2 tbsp lemon juice
1/2 cup mayonnaise
1/3 cup Parmesan
1/4 tsp salt
1/2 tsp black pepper

Chicken Ingredients:

6 chicken cutlets, pounded very thin
4 tbsp unsalted butter, melted
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp cayenne
1 tbsp oregano
1/2 tbsp thyme
2 tsp salt
2 tsp black pepper

Salad Ingredients:

2 heads romaine or butter lettuce, cleaned and chopped (I’ve been using butter lettuce)
1/4 cup shaved parmesan

Directions:

Pulse the Caesar dressing ingredients in a blender or food processor until smooth. Taste for seasoning. If it’s too think, add more lemon juice. If it’s too thin, add a little more mayo or Parmesan. Refrigerate.

Melt the butter and set aside. Mix the spices together for the chicken and place on a large plate. Dip chicken cutlets in butter, then coat with spice mix. Heat a grill pan over medium-high heat and spray with cooking oil. Grill chicken until done, about 3-4 minutes per side for very thin cutlets. Set chicken aside and allow to rest for 5 minutes before slicing.

Assemble the salad . Drizzle with Caesar dressing, arrange sliced chicken, and sprinkle shaved Parmesan on top. Serve with additional dressing.