Looking for a flavorful and satisfying salad that packs a punch? Look no further than blackened chicken Caesar salad. This delicious twist on the classic Caesar salad takes it up a notch with perfectly seasoned and seared blackened chicken, adding smoky and spicy flavors to the mix. Tossed with crispy romaine lettuce, shaved Parmesan cheese, croutons, and creamy Caesar dressing, this dish is a delightful combination of textures and tastes that will leave you wanting more. Whether you’re looking for a light lunch or a hearty dinner option, blackened chicken Caesar salad is an excellent choice that will surely satisfy your cravings.
Equipment Needed
2 small mixing bowls- one for the dressing, one for seasoning
1 large bow- l to assemble
1 skillet- cast iron preferred, but ceramic non stick works
cutting board
What is Blackening?
Blackening is a cajun technique for cooking proteins like fish, seafood, and chicken.
The protein is usually coated in the seasoning and then seared with butter on high heat. The term “blackened” comes from the appearance of the outer crust once it has been seared. Don’t worry it’s not burnt, just deliciously cooked with a herby, buttery crust.
I have found it usually works best in cast iron or a ceramic nonstick pan.Â
Ingredients
Chicken breast- boneless skinless chicken breast work the best
Croutons – this is a staple to any salad
Shaved Parmesan cheese- I used about 1 cup shaved parmesan on a large salad.
Romaine lettuce – you’ll use about 1 head of romaine in the salad
Blackening Seasoning
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons oregano
- 2 teaspoons thyme
- 1/4 teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 teaspoon salt
Ceasar Dressing (No anchovies)
- 1/2 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
The first step is making your Blackening seasoning. The seasoning blend is pretty simple. Start with a small bowl, a regular cereal bowl works fine. Mix together the paprika, garlic powder, onion powder, thyme, oregano, garlic salt, cayenne, salt and black pepper. In this step, you can turn up the heat as high or low as you prefer.
Next, you’ll cut your lettuce into small bite-size pieces and rinse well. Pat dry with a paper towel or spin with a salad spinner.
Time to assemble the Caesar salad dressing with no anchovies. This part is pretty simple, just add in your mayo, lemon juice, minced garlic, dijon mustard, grated parmesan, salt, and pepper. Give it a good mix with a fork or small whisk.
Turn on your skillet to a medium-high heat. Sprinkle your seasoning on the chicken breast, don’t pat it dry before adding the seasoning. You’ll need this to help adhere the seasoning to the chicken.
Add about 2 tablespoons of butter to the pan. Once it is melted, you can gently place your seasoned chicken onto the pan. You’ll want to leave it on the pan until the sides start to turn white. Once this happens, you should have a crust on the side that was on the pan. Repeat on the other side. Once both sides have a nice crust, continue flipping until the center meets 165 on a meat thermometer. No salmonella here.
Once the chicken is done, let it rest on the cutting board for about 5 minutes.
During this time you can start to assemble your salad. It doesn’t matter in what order you put things in, but most people start with lettuce.
After the 5 minutes is up, cut your chicken into strips or bitesize pieces, whatever you prefer.
And enjoy! This isn’t your basic chicken salad.
Make Ahead
This recipe is perfect for lunch meal prep! It stores well for about 5 days.
Variations and Substitutions
Lettuce- I prefer romain for its nutritional value but any lettuce or leafy green will be just fine.
Ceasar dressing- This salad is a great blank canvas for any toppings. From experience, ranch pairs well.
For any of the homemade ingredients, a store-bought substitution will work just fine.
Tips & Tricks
Store your chicken separately, so it can be heated.
Make your own croutons with some stale bread. Cut into cubes, drizzle with olive oil and bake at 400 for about 10 minutes or until crispy.
To keep lettuce fresh for longer, store it in a damp paper towel in a thin layer and roll. Place in an air tight container or bag.
Storing and Reheating
I find it easy to store all of the ingredients separately to keep it the freshest possible. Assemble the day of eating for the best results.
FAQ
Q: Can I use a pre-made blackened seasoning mix?
A: Absolutely! While making your own seasoning blend can add a personal touch, store-bought blackened seasoning works just as well to achieve that flavorful punch.
Q: Can I use cajun seasoning instead of blackening seasoning?
A: Yes! They both have similar ingredients so they work interchangeably.
Q: Can I make Blackened Chicken in the air fryer?
A: You can cook the chicken with the same seasoning in the air fryer for about 15 minutes. However, it won’t have the traditional crust from the butter on the skillet.
Q: Will olive oil work instead of butter?
A: The olive oil doesn’t add as much flavor and doesn’t quite hold the spices onto the chicken during the searing process.
More Recipes
- Kentucky Oaks Lily Cocktail
- Cinnamon Streusel Banana Bread
- Bailey’s Salted Caramel Brownies
- Guinness Braised Short Ribs
- Monte Cristo French Toast Casserole
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Blackened Chicken Caesar Salad
Equipment
- 2 small bowls
- 1 large mixing bowl
- 1 Cutting board
- 1 skillet cast iron preferred
- meat thermometer
Ingredients
- 2 chicken breasts boneless, skinless
- 1 cup shaved parmesan cheese
- 1 cup croutons
- 1 head romaine lettuce
- 6 tbsp butter or ghee
Caesar Dressing
- ½ cup mayonnaise
- 2 tbsp lemon juice fresh squeezed
- 2 cloves garlic minced
- 1 tsp dijon mustard
- ¼ cup grated parmesan cheese
- ¼ tsp black pepper
- salt to taste
Blackened Seasoning
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp dried oregano
- 2 tsp dried thyme
- ¼ tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp garlic salt
- 1 tsp ground black pepper
- 1 tsp salt
Instructions
- Mix together the spices for the blackening seasoning in a small bowl.2 tbsp garlic powder, 2 tbsp onion powder, 2 tsp dried thyme, ¼ tsp cayenne pepper, 2 tsp smoked paprika, 1 tsp garlic salt, 1 tsp ground black pepper, 1 tsp salt, 2 tsp dried oregano
- Prepare the Caesar dressing in a small bowl, and mix well.½ cup mayonnaise, 2 tbsp lemon juice, 2 cloves garlic, 1 tsp dijon mustard, ¼ tsp black pepper, salt to taste, ¼ cup grated parmesan cheese
- Cut romaine lettuce into small pieces. Rinse well with water and pat dry.1 head romaine lettuce
- Preheat the pan over medium-high heat. While the pan is heating, sprinkle the seasoning over the chicken breasts. Be sure to not pat them dry so the seasoning adheres to the chicken.2 chicken breasts
- Add 2 tbsp at first to the hot pan and let it melt. Once the butter is melted, gently place the chicken into the pan.6 tbsp butter
- Let the chicken cook until the sides start to turn white. By this time the side touching the skillet should have a nice crust. Flip the chicken and repeat.Turn the chicken often after the second side is seared. You'll want to make sure one side isn't cooked more than the other.
- Once the chicken has reached 165℉ in the center using a meat thermometer, take the chicken off the heat. Let the chicken rest on the cutting board for about 5 minutes.
- While the chicken is resting use this time to assemble the salad in whatever order you prefer.
- Slice your chicken into strips or bitesize pieces, then top with dressing, and croutons.1 cup croutons, 1 cup shaved parmesan cheese