Blackened Chicken Recipe
warm potato salad, bacon & horseradish aioli, creamy coleslaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blackened Chicken
Warm Potato Salad
Horseradish Aioli
Creamy Coleslaw
Method
Blackened Chicken
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Rub the blackening seasoning evenly over both sides of the chicken.
- 2
Warm Potato Salad
- 3
Cook the Potatoes
In a pot, bring salted water to a boil. Add baby potatoes and cook until tender, about 15 minutes. Drain and let cool slightly before cutting in half.
- 4
- 5
Combine Ingredients
In a large bowl, combine the warm potatoes, bacon, chopped green onions, mustard, olive oil, salt, and black pepper. Toss gently until everything is evenly coated.
Horseradish Aioli
- 6
Mix the Aioli
In a mixing bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Whisk until smooth and well combined. Adjust seasoning to taste.
Creamy Coleslaw
- 7
Prepare the Coleslaw
In a large bowl, combine shredded cabbage and shredded carrots.
- 8
Mix the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine Coleslaw
Pour the dressing over the cabbage and carrots. Toss until the vegetables are well coated. Refrigerate for at least 30 minutes before serving.
