Description
Or Blackened Chicken Caesar Salads, if you like.
Ingredients
Scale
Spicy Caesar Salad Dressing:
- 5 anchovy fillets, minced
- 2 garlic cloves, minced
- 1 large egg yolk
- 1/3 C extra virgin olive oil
- 1/3 C aged parmesan, freshly grated
- 2 tbsp avocado oil
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce, optional
- 1 tsp Tabasco, optional
- 1 tsp freshly cracked black pepper
- 3/4 tsp kosher salt, to taste
- 1/2 tsp cayenne pepper, optional
Blackened Chicken:
- 2 lbs boneless skinless chicken breasts
- 3 tbsp avocado oil
- 1 tbsp paprika
- 2 1/2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp seasoned salt, to taste
- 2 tsp dark red chili powder
- 1 tsp smoked paprika
- 1 tsp freshly cracked black pepper
- 1/2 tsp cayenne pepper, optional
- 1/2 tsp dried oregano
- 1/2 tsp rubbed sage
- 1/4 tsp dried thyme
- 1/8 tsp granulated sugar
Salad + Wraps:
- 6–8 10″ flour tortillas
- 3 romaine hearts, washed and torn into 2” pieces
- 1 C + 1/2 C aged parmesan, freshly grated, divided
- 1 (10 oz) loaf French bread, cut or torn into 1/2” pieces
- 1 tbsp olive oil
- 2 tsp granulated garlic
- 1/2 tsp freshly cracked black pepper
Instructions
- Begin by marinating the chicken: in a small bowl combine the avocado oil with all of the listed seasonings: paprika, garlic powder, onion powder, seasoned salt, dark red chili powder, smoked paprika, dried oregano, rubbed sage, dried thyme, granulated sugar, and cayenne pepper if using. Once it comes together – it should be a thick, saucy consistency – add your chicken and use your hands to work the marinade into the meat. Once all of the chicken is coated, cover it and set it aside.
- Now, let’s make the dressing. To a large bowl – or the bowl of a food processor or blender – add your anchovies, garlic cloves, avocado oil, lemon juice, dijon mustard, Worcestershire, Tabasco, cayenne pepper, and salt. Whisk or blend them together vigorously, then add in the egg yolk and grated parmesan. Whisk until the yolk and parmesan are combined, then begin very slowly drizzling the olive oil into the dressing continuously whisking the entire time. After all the oil has been added continue whisking for 2-3 minutes, until the dressing has formed and emulsified. Taste and adjust with more salt or lemon juice as desired, then place it in the fridge to chill.
- Preheat your oven to 425°F. Add your cubed french bread to a baking dish and drizzle the olive oil over them, along with the granulated garlic. Toss the bread crumbs together with the oil and garlic. Once the oven has come to temperature bake them for 15 minutes, until deepened in color and crunchy on the surface.
- Line a baking sheet with a silicone mat or parchment paper. Pour out one cup of the grated parmesan cheese and use your hands or a spatula spread it out into an even layer. Bake the cheese in the 425°F oven for 3-4 minutes, until the cheese has melted into one, big, cheesy puddle and deepened in color a shade or two. Watch it closely so it doesn’t burn. Let the pan rest on the counter until the cheese has cooled completely, then use your hands to break the cheese up into small, crispy pieces.
- Place a large non-stick skillet over medium-high heat and allow it to preheat for three minutes. Once the pan has preheated add the marinated chicken in a single layer. Don’t crowd the pan – cook in batches if necessary. Let the chicken sear undisturbed for 5 minutes, then flip it over and continue cooking until cooked through, which is 165°F internally. When you’re finished set the cooked chicken aside to rest for 10 minutes, then slice it against the grain into strips.
- Make the salad while the chicken is resting: grab a large salad bowl. Add the torn romaine hearts, grated parmesan cheese, croutons, and about 3/4 of the salad dressing. Use tongs or your hands to work everything together, making sure the dressing is evenly distributed throughout the romaine. Next, toss in about half of the parmesan crisps and all of the black pepper.
- If you’re going for Blackened Chicken Caesar Salads instead of wraps, then dish your desired amount of salad into salad bowls, top with chicken breasts and parmesan crisps, then serve it up.
- To build the wraps lay out a flour tortilla. Spoon a teaspoon or so of remaining salad dressing into the center and spread it out with the back of the spoon. Add a heaping amount of prepared salad, then your desired amount of blackened chicken, followed by a few parmesan crisps. Begin to roll by bringing the long edge of the tortilla that is closest to you up and folding it over the filling – without moving the tortilla from its position – while bringing in the outside edges. Be firm, but gentle. Tuck the edges inside and under as you bring the edge of the tortilla over on top of the filling, tucking it under the filling. Roll until it’s sealed. Place it seam side down and wrap it in foil or wax paper to ensure it doesn’t pop open if not plating right away. Use a serrated knife to slice it in half, and enjoy!
Notes
- Extra advice, details, and substitution suggestions all live in the post above the recipe card so don’t skip it!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
