Blackened Chicken Caesar Salad
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Chicken breast rubbed with smoked paprika and seared over medium-high heat brings a smoky, warm counterpoint to cold, crisp romaine.
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Despite the blackened name, this version skips the usual cayenne and dried herb blend and relies on smoked paprika alone. The Caesar-style dressing is a quick mix of mayonnaise, lemon, Dijon and garlic with no anchovy, while croutons and shaved Parmesan supply crunch and salt.
Ingredients
Instructions
- 1
Pat 300g chicken breast completely dry.
Rub 1 teaspoon smoked paprika evenly over the surface and let it stand for 10 minutes.
- 2
Mix 3 tablespoons mayonnaise, 1.5 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon minced garlic in a small bowl until smooth.
- 3
Heat 1 tablespoon olive oil in a pan over medium-high heat for 2 minutes.
Add the chicken breast, cook undisturbed for 4 to 5 minutes, turn, and cook the other side for 4 to 5 minutes. Remove it when the thickest part is cooked through.
- 4
Transfer the chicken breast to a cutting board and rest it for 3 minutes.
Slice it diagonally against the grain into 1cm pieces.
- 5
Tear 180g romaine lettuce by hand into 5cm pieces and place in a large bowl.
Add two-thirds of the dressing and toss gently with tongs until the romaine is evenly coated.
- 6
Spread the dressed salad on a wide plate and arrange the sliced chicken neatly on top.
Scatter 60g croutons evenly, shave 30g Parmesan into thin curls with a peeler, and drizzle the remaining dressing over everything in a thin stream.
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