Blackened Chicken Recipe
warm potato salad, bacon + horseradish aioli, creamy coleslaw
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Ingredients
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Chicken
Warm Potato Salad
Horseradish Aioli
Creamy Coleslaw
Method
Prepare the Chicken
- 1
Season and Cook the Chicken
Rub the chicken breasts with olive oil and blackening seasoning. Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side or until cooked through and blackened. Remove from heat and let rest.
Make the Warm Potato Salad
- 2
Cook the Potatoes
Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly before cutting them in half.
- 3
Combine Ingredients
In a skillet, melt the butter over medium heat. Add the potatoes, bacon, green onions, apple cider vinegar, salt, and pepper. Toss gently and heat through for about 5 minutes.
Prepare the Horseradish Aioli
- 4
Mix the Aioli
In a bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Mix well until smooth.
Make the Creamy Coleslaw
- 5
Combine Slaw Ingredients
In a large bowl, mix together shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss until everything is well coated. Refrigerate until ready to serve.
Serve
- 6
Plate the Dish
Slice the blackened chicken and serve it with warm potato salad, a dollop of horseradish aioli, and a generous side of creamy coleslaw.
