Blackened Chicken Caesar Salad

There is nothing like a fantastic Caesar salad. I think we can all agree there. When it’s good, it hits different. This recipe is a mashup of a blackened chicken recipe I found along with a New York Times Caesar salad dressing, and it FUCKS. Please make and enjoy for all of your days.

IMG_1954.HEIC.jpg

Blackened Chicken Caesar Salad sort of by Sweet and Savory and also the New York Times

INGREDIENTS:

For the chicken:

  • 4 boneless skinless chicken breasts (about 1/2 lb. each)

  • 2 tablespoons paprika 

  • 1/4 teaspoon cumin 

  • 1/4 teaspoon cayenne pepper 

  • 1/2 teaspoon Italian Seasoning herbs 

  • 1 tablespoon dried thyme 

  • 1 tablespoon onion powder 

  • 1 tablespoon garlic powder 

  • 1 teaspoon kosher salt 

  • 1/4 teaspoon ground black pepper 

  • 3 tablespoons canola oil (divided)

For the dressing:

  • 1/2 cup good EVOO

  • 4-6 anchovies

  • 2 cloves garlic

  • 1 tsp Dijon mustard

  • 2 TBSP lemon juice

  • 1 egg (that you’ll poach)

For the salad:

  • Whatever lettuce you like most

  • Parmesan cheese for topping

DIRECTIONS:

Preheat the oven to 450º.

In a shallow dish, whisk together all the seasonings: paprika, cumin, cayenne pepper, thyme, onion powder, garlic powder, kosher salt, and black pepper.

Dry chicken breasts with paper towels and coat with two tablespoons of canola oil on both sides. Toss both sides in the seasoning mixture, pressing with your fingers to help the coating adhere.

Heat a large cast iron skillet over high heat until smoking hot, for about 5 minutes. Add just about 1 tablespoon of canola oil and brush it well all over the skillet.

Add the chicken breasts and cook for about 30 seconds on each side to blacken, then transfer the skillet into the oven to finish cooking, for another 12-15 minutes. Chicken should be no longer pink in the center and the internal temperature should reach 160º.

While chicken bakes, make the dressing. Combine all ingredients except the egg into a blender. Poach the egg and, once done, put directly into blender with dressing and blend until smooth. DONE!

Take chicken out of oven and let erst for 5 minutes before slicing. Assemble your salad, add chicken, add dressing, and sprinkle with parm. ENJOY!

MORE RECIPES FROM EMMA

RecipesEmma Goldencaesar, caesar dressing, chicken caesar salad, blackened chicken, blackened chicken caesar salad, chicken caesar salad dressingComment