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
Cooking the Blackened Chicken
- 1
Prepare the Chicken
Rub the chicken breasts with olive oil and coat them with blackening seasoning on all sides.
- 2
Cook the Chicken
Heat a skillet over high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, until blackened and cooked through. Remove from heat and let rest.
Making the Warm Potato Salad
- 3
Cook the Potatoes
Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly, then cut in halves.
- 4
Cook the Bacon
In a skillet, cook the bacon until crispy. Remove and crumble into pieces.
- 5
Combine Ingredients
In the same pan, combine the potatoes, crumbled bacon, green onions, apple cider vinegar, olive oil, salt, and black pepper. Stir to combine and heat through.
Making the Horseradish Aioli
- 6
Mix the Aioli
In a bowl, combine mayonnaise, horseradish, lemon juice, minced garlic, and salt. Mix until smooth and refrigerate until ready to serve.
Making the Creamy Coleslaw
- 7
Prepare the Slaw
In a large bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined and refrigerate for at least 30 minutes before serving.
