Meal Kit

Blackened Chicken Caesar Salad

with crispy shallots

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

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)

  • 2 Romaine Hearts
  • 13 oz. Boneless Skinless Chicken Breasts
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 1½ oz. White Rice Flour
  • Info
    1½ oz. Mayonnaise
  • Info
    1 oz. Grated Parmesan
  • ¼ fl. oz. White Wine Vinegar
  • 2 Garlic Cloves
  • 1 Tbsp. Blackening Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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.

  2. 2

    Make the Crispy Shallots

    Line a plate with a paper towel. Place a medium pan over medium heat and add 2 tsp. olive oil.

    In a mixing bowl, toss shallots with rice flour until evenly coated. Shaking off excess, add shallots to hot pan. Stir constantly until golden brown, 2-3 minutes. Larger shallot rings may soak up oil. If pan gets dry, add 2 tsp. olive oil.

    Remove shallots to towel-lined plate and season with a pinch of salt and pepper.

    Reserve pan; no need to wipe clean

  3. 3

    Cook the Chicken

    Return pan used to cook shallot to medium heat and add 1 tsp. olive oil.

    Add chicken to hot pan and cook until blackened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    True to its name, spices on chicken will blacken when cooked. This is ideal, as toasting spices brings out more flavor.

    Remove chicken from pan and rest at least 5 minutes. Slice rested chicken into 1/2" slices.

    While chicken cooks, make dressing.

  4. 4

    Make the Dressing

    In another mixing bowl, add mayonnaise, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, 1 tsp. water, and a pinch of salt and pepper. Stir until creamy.

  5. 5

    Toss Salad and Finish Dish

    While chicken rests, 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.

    Plate dish as pictured on front of card, garnishing salad with crispy shallots and remaining Parmesan. Bon appétit!

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