Blackened Chicken Recipe
warm potato salad, bacon + horseradish aioli, creamy coleslaw
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Ingredients
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Blackened Chicken
Warm Potato Salad
Horseradish Aioli
Creamy Coleslaw
Method
Blackened Chicken
- 1
Prepare the Spice Mix
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper.
- 2
Season the Chicken
Rub the spice mix all over the chicken breasts, ensuring they are well coated.
- 3
Cook the Chicken
In a skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until blackened and cooked through. Remove and let rest.
Warm Potato Salad
- 4
Boil the Potatoes
In a pot, cover baby potatoes with water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and let cool slightly before halving.
- 5
- 6
Combine Ingredients
In a large bowl, combine potatoes, bacon, chopped green onions, parsley, olive oil, and vinegar. Season with salt and pepper to taste and mix well.
Horseradish Aioli
- 7
Mix the Aioli
In a bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Stir until smooth and well blended.
Creamy Coleslaw
- 8
Prepare the Slaw
In a large bowl, combine shredded cabbage and grated carrot.
- 9
Make the Dressing
In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- 10
Combine Slaw and Dressing
Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for 30 minutes before serving.
