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Sliced Blackened Chicken Caesar Salad on white plate with fork digging into one of the slices.
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4.80 from 5 votes

Blackened Chicken Caesar Salad

Blackened Chicken Caesar Salad with Sourdough Croutons is a combination of two of the best ideas any chef ever had: Caesar salad and blackening!
Prep Time20 minutes
Cook Time20 minutes
Additional Time8 hours
Total Time8 hours 40 minutes
Course: Main Course / Dinner Salads
Cuisine: American
Diet: Diabetic, Gluten Free, Low Fat
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Chicken

  • 2 boneless skinless chicken breast halves
  • 1/2 cup Italian salad dressing
  • oil for grill or grill pan

Blackening Mix

  • 4 teaspoons smoked paprika
  • 2 teaspoon sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Dressing

  • 1/2 cup olive oil not extra virgin or too strongly flavored
  • 1 large lemon juiced (approximately 1/4 cup)
  • 2 cloves garlic minced or pressed
  • 2 tablespoons mayonnaise
  • 1 tablespoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons finely grated Parmesan cheese

Croutons

  • 2 mini sourdough baguettes
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Salad

  • 1 large head Romaine lettuce torn into bite-size pieces
  • 1/2 cup shaved Parmesan cheese

Instructions

Chicken

  • Place chicken in a zipper-top bag. Add salad dressing. Marinate 4-8 hours in the refrigerator.
  • Preheat a grill pan over medium-high heat. Remove chicken from marinade and discard marinade. Blot chicken dry on a paper towel.
  • Coat chicken well on both sides with blackening mix.
  • Brush grill pan with oil. Place chicken on pan, reduce heat to medium and cook 4-5 minutes per side or until spices are dark and caramelized, being careful not to burn them.
  • Transfer to a baking sheet and finish cooking to 165 degrees in the center. Let cool.

Blackening Mix

  • Combine all ingredients in a small bowl. Set aside.

Dressing

  • Whisk dressing ingredients together in a small bowl. Adjust seasoning to taste. Refrigerator until needed.

Croutons

  • Preheat oven to 375 degrees. Tear baguettes into approximately 1 to 1 1/2-inch pieces. Place on a baking sheet. Drizzle olive oil over the bread, sprinkle with garlic powder and season to taste with salt and black pepper. Toss well to coat. Bake for 10-12 minutes or until dry and crisp. Let cool. Keep oven at 375 degrees.
  • TO SERVE: Toss Romaine lettuce with dressing. Place on chilled plates. Top with croutons, cheese and chicken. Drizzle more dressing over the chicken.

Notes

The chicken may also be cooked on an outdoor grill. After charring, remove it from direct flame and finish cooking on indirect heat.
SUBSTITUTIONS:
  • I used mini sourdough baguettes. However, use any crusty bread you have on hand.
TIPS:
  • There’s no need to cut the bread into neat cubes; just tear the baguettes apart into uniform pieces.
MAKE AHEAD:
  • The dressing can be made 1-2 days ahead of time and refrigerated until needed.
  • The croutons can be made 1 day ahead of time.  Store in an airtight container, such as a zipper-top bag until needed.

Nutrition

Serving: 1 | Calories: 676kcal | Carbohydrates: 18g | Protein: 22g | Fat: 59g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1130mg | Potassium: 855mg | Fiber: 6g | Sugar: 7g | Vitamin A: 15499IU | Vitamin C: 23mg | Calcium: 290mg | Iron: 4mg