BLK Chix Cae-Sal
No, the title for this is not in some kind of code, it’s me attempting to stay trendy and keep things fresh. Basically, it means Blackened Chicken Caesar Salad, surprise.
This is a really good at-home lunch because it tastes great, but also because making salads at home can be a pain with so many ingredients — and this is not that. It’s also flexible depending on what lettuce like and protein you prefer.
BLK Chix Cae-Sal
Serves 2
What you need
Lettuce- Romaine if you’re feeling traditional, but also feel free to use what you like here. Something sturdy and neutral is best (i.e. spinach and arugula would be weird).
Chicken - 1 large chicken breast, or 2 thinly sliced ones, equating to 1/2-1 pound.
Oils & Spices - Blackening seasoning, olive oil, kosher salt, grated parmesan.
Croutons - I freeze bread and pull it out to make croutons often. So many different kinds work for this, but firm is better. Whatever you choose, just cut into small cubes.
Dressing - I swear by the dressing in BA’s Classis Caesar Salad.
How to make it
Make the dressing according to BA’s Classic Caesar Salad — I half this for two entrée salads. Store it in the fridge while you prepare the rest of the salad, or better yet, make it in advance.
Cook the chicken: Heat a cast iron skillet over medium-high heat. Coat your chicken generously in blackening seasoning on both sides — no need to add salt and pepper, this has enough flavor going on! When the pan is hot, add your chicken and cook undisturbed for about 5 minutes on each side. Check the internal temp and keep cooking if needed until it reaches 165, but do your best to avoid actual burning. Allow the chicken to cool and cut it up in pieces.
Make the croutons: Heat a nonstick skillet over medium heat and add enough olive oil to coat the bottom (the bread will absorb this). Add the cubed bread and season with kosher salt, toss to coat each piece. Cook until golden on most sides, about 5-10 minutes.
Assemble the salad: Toss the lettuce and dressing in a mixing bowl — I use the full half batch, but definitely add as you go to avoid overdoing this. Divide between two plates or bowls, top with chicken, croutons and grated parm.
