We love the smoky, zesty flavor blackening seasoning adds to this seared chicken breast. The mixture of chili powder, paprika, garlic, and onion turns up the volume, while the tart, tangy Caesar dressing you make yourself cools things off. Topped with crispy shallots, this isn't just a Caesar salad, this is the Caesar salad.
I made this last meal the day my kit came in, I was very impressed!!! The taste was excellent.. they do not skimp on the quantity. I give it a 5 star!!
Easy to make and very tasty. The blackened chicken was good and the dressing for the salad was particularly good.
Delicious, we made it for lunch and the rest of the day the house smelled amazing.
Appreciated the ease of this meal. The flavors blended well together. Was much better than we expected.
Best meal I've had so far! The shallots were amazing. The blackened seasoning was wonderful.
Peel and slice shallot into very thin rounds. Mince garlic. Hold romaine hearts at root end and chop coarsely. Halve grape tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and blackening seasoning.
Make the Crispy Shallots
Line a plate with a paper towel. Toss shallot in a mixing bowl with rice flour until evenly coated, shaking off excess. Heat 1 tsp. olive oil in a medium pan over medium heat. Add shallot to hot pan. Stir constantly until shallot is golden brown, 2-3 minutes. Larger shallot rings may soak up oil. If pan gets dry, add 2 tsp. olive oil. Remove shallot to towel-lined plate and season with a pinch of salt and pepper. Reserve pan with 2 tsp. oil for cooking chicken.
Cook the Chicken
Return pan used to cook shallot over medium heat. Add chicken to hot pan and cook until slightly blackened and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Remove from pan and rest at least 5 minutes. True to its name, spices on chicken will blacken when cooked. This is ideal, as toasting spices brings out more flavor. While chicken cooks, make dressing.
Make the Dressing
Stir together mayonnaise, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, and 1 tsp. water in another mixing bowl until creamy. Season with a pinch of salt and pepper.
Toss the Salad
Add chopped romaine and grape tomatoes to bowl with dressing and toss to combine. Taste and season with a pinch of salt and pepper, if desired. Alternatively, serve dressing on side to control amount.
Finish the Dish
Place a serving of salad on a plate. Slice chicken into ½" pieces and serve on top of salad. Alternatively, salad can be tossed with chicken pieces. Garnish salad with crispy shallots and remaining Parmesan.