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

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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
    ½ oz. Grated Parmesan
  • 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
  • Info
    1½ oz. Mayonnaise
  • ¼ fl. oz. White Wine Vinegar
  • Nutrition (per serving)

  • Calories
    487
  • Carbohydrates
    11g
  • Fat
    31g
  • Protein
    42g
  • Sodium
    1233mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Make the Crispy Shallots
    2

    Make the Crispy Shallots

    Line a plate with a paper towel. Heat 1 tsp. olive oil in a medium pan over medium heat. Toss shallots in a mixing bowl 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 with 2 tsp. olive oil.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Return pan used to cook shallot to 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.

  • Step 4 - Make the Dressing
    4

    Make the Dressing

    Add mayonnaise, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, and 1 tsp. water to another mixing bowl and stir until creamy. Season with a pinch of salt and pepper.

  • Step 5 - Toss Salad and Finish Dish
    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!