Thick Brush Stroke

Blackened Chicken Caesar Salad

1. Preheat 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.

6. Meanwhile, in a small bowl, 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.

This robustly flavored, made from scratch salad comes together in just  30-minutes.