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.
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.
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.
You Will Need
Before You Cook
Prepare the Ingredients
Peel and slice shallot into very thin rounds.
Hold romaine hearts at root end and chop coarsely.
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. 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
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 ½" slices.
While chicken cooks, make dressing.
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.
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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