Coming together in just 30-minutes, this hearty blackened chicken Caesar salad is topped with tender and robustly flavored chicken and made from scratch croutons with Parmesan.
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What you’ll love about this recipe
- It’s simple! Don’t let the extensive ingredient list fool you, this salad is quite simple to prepare and only takes about 30-minutes. There are even some shortcuts you could take to cut some additional time.
- It’s made from scratch! While it does require a bit of extra work, preparing the elements of this salad from scratch is well worth it. The fresh ingredients and flavors are what set it apart and make it so darn delicious so DON’T be intimidated.
- It can be served as a side or a main dish! Since this salad is so hearty, it works best as a main dish BUT it could certainly be served as a side with a bowl of soup, some pasta, or a sandwich.
Ingredients (+ notes & substitutions)
- Olive oil: For the croutons and to cook up the chicken.
- Black pepper: Freshly ground is recommended!
- Kosher salt
- Bread: A crusty bread like sourdough or French works best but feel free to experiment.
- Parmesan cheese: For the croutons and for the salad.
- Chicken tenderloins
- Paprika: Preferably smoked.
- Dried oregano
- Dried thyme
- Garlic powder
- Onion powder
- Ground white pepper: These blackened chicken strips will still taste amazing without the white pepper so no worries if you don’t have any.
- Cayenne pepper: Optional, but recommended, if you desire a little bit of heat.
- Mayonnaise: The base of the Caesar dressing.
- Lemon juice: Fresh is best but bottled will do. If you opt for fresh, one small lemon should be sufficient.
- Worcestershire sauce: Worcestershire adds many flavors to the mix including tang, umami, salt, and a touch of sweetness.
- Dijon mustard: To add tang to the dressing.
- Anchovy paste: Psst…..if you didn’t already know this, Caesar dressing typically contains anchovies. You can leave them out if you absolutely cannot stand the thought of anchovies but I don’t recommend it because the anchovies are what gives the dressing its umami flavor.
- Garlic: One to two small cloves.
- Romaine lettuce: Typically used for Caesar salad because of its crunchy texture, you’ll need two small heads or one large. Feel free to switch it up to another variety of greens if you prefer.
- Red onions: For crunch and zest.
How to make blackened chicken Caesar salad (+ tips)
1. Preheat your oven to 400 degrees. Line a small baking sheet with parchment paper and set it aside.
2. For the croutons: In a medium bowl combine the olive oil, black pepper, and salt. Toss the cubed bread in the oil mixture then transfer it in a single layer to the prepared baking sheet. Sprinkle with two tablespoons of shredded Parmesan cheese and bake for 7-10 minutes until browned.
3. For the blackened chicken: In a small bowl, combine the paprika, oregano, thyme, garlic powder, black pepper, salt, onion powder, white pepper, and cayenne pepper (optional). Drizzle the olive oil over the chicken tenderloins and rub it in. Then sprinkle with the spice mixture and rub it in.
4. Heat a large cast-iron skillet over high heat until it begins to smoke. Add one tablespoon of olive oil and swirl/tilt the pan to coat the entire surface. Place the chicken in the skillet in a single layer and cook for 1-2 minutes until blackened then flip and cook for another 1-2 minutes until blackened.
5. Transfer the skillet to the oven and bake for 5-10 minutes until cooked through to 165 degrees. Remove from oven, gently tent with tinfoil, and rest for five minutes prior to slicing.
6. Meanwhile, in a small bowl or jar, whisk together the ingredients for the Caesar dressing.
7. To assemble: Toss the Romaine lettuce, red onion, and Parmesan cheese with the Caesar dressing. Top with blackened chicken and croutons and serve.
Storage
Store leftovers in the refrigerator in an airtight container for up to four days.
FAQ
Blackened chicken is chicken that is prepared using a cooking technique called blackening. The technique involves coating the chicken generously in a mixture of spices and then cooking it in fat (butter or oil) over high heat. The result is a charred, but not burnt, crust.
When done right, the answer is no, it does not taste burnt. Because it is cooked at a high temperature the slathered-on spices blacken.
It’s up to you! You can choose whether or not to include the cayenne pepper. Without it, it is not spicy.
Recommended Products
More hearty salad recipes you may enjoy:
- Grilled Steak Salad with Habanero Peach Vinaigrette: This easy, gluten-free grilled steak salad with habanero peach vinaigrette is a little bit spicy, a little bit sweet, and a whole lotta yum!
- BBQ Chicken, Bacon, Ranch Salad: You can’t go wrong with this loaded BBQ chicken bacon ranch salad with tomatoes, sliced avocado, and crispy fried onions and jalapenos.
- Steak Fajita Taco Salad: This hearty fajita taco salad brimming with colorful veggies, steak, avocado, crispy tortilla strips, and Cotija cheese then tossed with chipotle cilantro lime ranch is an excellent choice for lunch or dinner. Gluten-free and dairy-free adaptable.
If you make this blackened chicken Caesar salad I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Blackened Chicken Caesar Salad
Coming together in just 30-minutes, this hearty blackened chicken Caesar salad is topped with tender and robustly flavored chicken and made from scratch croutons with Parmesan.
Ingredients
Croutons (or sub for store bought croutons)
- 2-3 cups 1-inch bread cubes
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper, preferably freshly ground
- 1/8 teaspoon fine salt
- 2 tablespoon shredded Parmesan cheese
Blackened Chicken
- 3/4 teaspoon paprika, preferably smoked
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound chicken tenderloins
- 1 tablespoon olive oil, divided
Caesar dressing
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 1-2 cloves garlic, crushed or finely minced
- 1/2 teaspoon ground black pepper
For the salad
- 1 large head of romaine lettuce or two small heads
- 1/2 cup shaved or shredded Parmesan cheese
- Sliced red onion
Instructions
- Preheat oven to 400 degrees. Line a small baking sheet with parchment paper and set it aside.
- For the croutons: In a medium bowl combine the olive oil, black pepper, and salt. Toss the cubed bread in the oil mixture then transfer it in a single layer to the prepared baking sheet. Sprinkle with two tablespoons of shredded Parmesan cheese and bake for 7-10 minutes until browned.
- For the blackened chicken: In a small bowl, combine the paprika, oregano, thyme, garlic powder, black pepper, salt, onion powder, white pepper, and cayenne pepper (optional). Drizzle the olive oil over the chicken tenderloins and rub it in. Then sprinkle with the spice mixture and rub it in.
- Heat a large cast-iron skillet over high heat until it begins to smoke. Add one tablespoon of olive oil and swirl/tilt the pan to coat the entire surface. Place the chicken in the skillet in a single layer and cook for 1-2 minutes until blackened then flip and cook for another 1-2 minutes until blackened.
- Transfer the skillet to the oven and bake for 5-10 minutes until cooked through to 165 degrees. Remove from oven, gently tent with tinfoil, and rest for five minutes.
- Meanwhile, in a small bowl, whisk together the ingredients for the Caesar dressing.
- To assemble: Toss the Romaine lettuce, red onion, and Parmesan cheese with the Caesar dressing. Top with blackened chicken and croutons and serve.
Storage: Store leftovers in the refrigerator in an airtight container for up to four days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 701Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 117mgSodium: 1038mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 47g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Amy Bloodworth
Sunday 15th of May 2022
I’ve always loved Caesar salad but my husband’s never been a big salad guy. I followed your recipe, croutons and all and WOW! We both loved it. Totally worth the extra effort to make it homemade. Loved the seasoning on the chicken, too. :)
Jessica Halverstadt
Monday 16th of May 2022
I'm so happy that you both liked this salad! I agree, it's definitely worth the extra effort to go the homemade route. Thanks so much for trying the recipe and for taking the time to share your thoughts!
Claire
Sunday 15th of May 2022
I loved the addition of the anchovy paste, it added so much to the dressing. Loved it! I think this will be a regular. Going to try it with some salmon next time
Jessica Halverstadt
Monday 16th of May 2022
Yes, I love the umami flavor that the anchovy paste adds; it's definitely a must when it comes to Caesar salad. I'm sure it will be AMAZING with salmon!!!
Sharon
Friday 13th of May 2022
This chicken Ceasar salad stands out because of all the homemade layers of flavor. From the blackened chicken and the homemade croutons.
Jessica Halverstadt
Monday 16th of May 2022
Yes!!! If you're a big fan of full-bodied flavor I hope that you'll give some of my other recipes a try, because that's what Tao of Spice is all about.
Amy Casey
Friday 13th of May 2022
This salad was amazing! I made it for one of my personal chef clients and it was a hit. The homemade dressing was so tasty.
Jessica Halverstadt
Monday 16th of May 2022
Thrilled to hear it! Thanks for trying and for taking the time to comment.
Lauren Michael Harris
Friday 13th of May 2022
Adding blackened chicken really elevated the flavor of the caesar salad! The dressing is soooo good too!
Jessica Halverstadt
Monday 16th of May 2022
Glad you thought so :D