Blackened Chicken Recipe
warm potato salad, bacon & horseradish aioli, creamy coleslaw
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Ingredients
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For the Blackened Chicken
For the Warm Potato Salad
For the Horseradish Aioli
For the Creamy Coleslaw
Method
For the Blackened Chicken
- 1
Prepare the Spice Mix
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- 2
Season the Chicken
Coat the chicken breasts with olive oil and then generously rub the spice mix all over the chicken.
- 3
Cook the Chicken
Heat a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until blackened and cooked through.
For the Warm Potato Salad
- 4
Prepare the Potatoes
Boil baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before slicing.
- 5
Cook the Bacon
In a skillet, cook the bacon until crispy. Remove and chop into pieces.
- 6
Combine Ingredients
In a large bowl, combine potatoes, chopped bacon, green onions, parsley, mustard, olive oil, salt, and pepper. Toss well to combine.
For the Horseradish Aioli
- 7
Mix the Ingredients
In a bowl, stir together mayonnaise, horseradish, lemon juice, minced garlic, and salt until smooth.
For the Creamy Coleslaw
- 8
Prepare the Vegetables
Shred the cabbage and carrots and place them in a large bowl.
- 9
Make the Dressing
In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, and salt until well combined.
- 10
Combine the Slaw
Pour the dressing over the cabbage and carrots, tossing until everything is evenly coated.
