Blackened Chicken Caesar Salad
Blackened chicken Caesar salad coats chicken breast thickly in a blend of paprika, cayenne, garlic powder, and dried herbs, then sears it over very high heat until the spice crust darkens and chars while the interior stays moist. The blackening technique produces a smoky, spicy shell on the meat that contrasts sharply with the cold, crisp romaine underneath. Creamy Caesar dressing wraps around both the lettuce and the sliced chicken, taming the cayenne heat without erasing it. Parmesan shavings and croutons add salty crunch throughout, turning a standard salad into a main course with enough weight and complexity to stand on its own.
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Instructions
- 1
Pat the chicken dry, then rub with smoked paprika, salt, and pepper. Let it marinate for 10 minutes.
- 2
In a bowl, whisk mayonnaise, lemon juice, Dijon mustard, and minced garlic until smooth.
- 3
Heat a pan over medium-high heat with olive oil and sear the chicken 4-5 minutes per side until fully cooked.
- 4
Rest the cooked chicken for 3 minutes, then slice into bite-size strips to keep it juicy.
- 5
Tear romaine into large pieces, place in a bowl, and toss with two-thirds of the dressing.
- 6
Plate the salad, top with sliced chicken, croutons, and Parmesan, then drizzle with the remaining dressing.
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