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

Calories Conscious
Carb Conscious
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)

  • Info
    1 oz. Grated Parmesan
  • 1 Shallot
  • 2 Garlic Cloves
  • 2 Romaine Hearts
  • 4 oz. Grape Tomatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Tbsp. Blackening Seasoning
  • 1½ oz. White Rice Flour
  • Info
    1½ oz. Mayonnaise
  • ¼ fl. oz. White Wine Vinegar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Make the Crispy Shallots

    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

  • Step 3 - Cook the Chicken

    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.

  • Step 4 - Make the 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.

  • Step 5 - Toss Salad and Finish Dish

    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!