Blackened Chicken Caesar Salad

with crispy shallots

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs

A note about serious food allergies

We love the smoky, zesty flavor that 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.

In Your Box (serves 2)

  • ½ oz. Grated Parmesan Cheese
  • 1 Shallot
  • 2 Garlic Cloves
  • 2 Romaine Hearts
  • 4½ oz. Heirloom Cherry Tomatoes
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Blackening Seasoning
  • 1½ oz. White Rice Flour
  • 1½ oz. Mayonnaise
  • ¼ fl. oz. White Wine Vinegar
  • Nutrition (per serving)

  • Calories
    490
  • Carbohydrates
    11g
  • Fat
    30g
  • Protein
    42g
  • Sodium
    1232mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Pan

Before You Cook

  • Blackened Chicken Caesar Salad with crispy shallots
    1

    Prepare the Ingredients

    Peel and slice shallot into very thin rounds. Mince garlic. Hold romaine hearts at root end and chop coarsely. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and blackening seasoning.

  • Blackened Chicken Caesar Salad with crispy shallots
    2

    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. olive oil for cooking chicken.

  • Blackened Chicken Caesar Salad with crispy shallots
    3

    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.

  • Blackened Chicken Caesar Salad with crispy shallots
    4

    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.

  • Blackened Chicken Caesar Salad with crispy shallots
    5

    Toss Salad and Finish Dish

    Add chopped romaine and 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. Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!