Blackened Chicken Caesar Salad Recipe

Prepare and pound

Pat the chicken breasts dry with paper towels. If breasts are thick (over 1 inch), slice horizontally or gently pound to an even 1/2-inch thickness so they cook evenly.

Make spice rub

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground black pepper, cayenne pepper and sea salt. Mix thoroughly.

Coat chicken

Brush both sides of each chicken breast with 1 tbs olive oil (reserve the remaining olive oil for dressing). Press the spice rub evenly onto both sides of the chicken so it forms a crust.

Cook chicken

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add 1 tbs butter and swirl to melt. Add the chicken breasts and cook without moving 3–4 minutes until a dark crust forms. Flip and cook another 3–4 minutes until internal temperature reaches 165°F (74°C). If crust is charring too quickly, reduce heat slightly. Remove chicken to a cutting board and let rest 5 minutes before slicing.

In a bowl or small food processor combine mayonnaise, Greek yogurt, minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, Worcestershire sauce, lemon juice and 1 tbs of the reserved olive oil. Pulse or whisk until smooth.

Slowly whisk in the remaining 2 tbs olive oil to emulsify. Stir in the freshly grated Parmesan and season with 1/2 tsp salt and a pinch of freshly ground black pepper. Taste and adjust—add more lemon for brightness, more anchovy for savoriness, or a bit more yogurt for tang.

Tear or chop the Romaine into bite-sized pieces and place into a large salad bowl. Squeeze the lemon half over the lettuce and toss gently (this adds brightness and helps the dressing cling).

Add croutons and about 3/4 of the grated Parmesan to the lettuce.

Add about 3/4 cup of the Caesar dressing to the bowl (reserve extra to serve at the table). Toss the salad thoroughly to coat leaves lightly but evenly. Add more dressing if desired, a little at a time to avoid overdressing.

Thinly slice the rested blackened chicken against the grain. Arrange slices on top of the dressed salad.

Finish with remaining Parmesan, a crack of freshly ground black pepper and a drizzle of any reserved dressing or a squeeze of the remaining lemon half. Serve immediately.