Blackened Chicken Caesar Salad
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Why you’ll love this recipe
- This blackened chicken Caesar salad recipe is quick, easy and ready in under 30 minutes.
- The chicken can be cooked in the oven, air fryer or BBQed making for easy cleanup.
- A classic with a twist that guests will love!
- Want to cut down on time even more? Use Bolthouse Farms Yogurt Caesar Dressing.
- This blackened chicken Caesar salad can be prepped for a crowd or for single serve meal prep.
- This recipe be easily made gluten and dairy free.
Can you make this ahead of time?
Definitely! Make your dressing, croutons and chicken ahead of time and dress your salad when you’re ready to eat. This blackened chicken Caesar salad is quick and easy to put together. If meal prepping keep the dressing in a separate container and chicken off the lettuce to keep from wilting.
How to make this gluten free and dairy free
Use gluten free English muffins, I hear Trader Joes has some amazing ones and dairy free yogurt. To make the blackened chicken Caesar salad dressing diary free try almond milk based yogurt instead of Greek yogurt. Omit the parmesan cheese or use a dairy free alternative.
Do I have to have a air fryer to make this blackened chicken Caesar salad?
No way! You can bake, air fry, BBQ or even pan sear your chicken for this recipe. Steps for each detailed below.
Ingredients and Substitutes:
These are the main ingredients and substitutions for blackened chicken Caesar salad. Scroll down to the recipe card for full ingredients list and instructions.
Chicken Breast: you can use chicken thighs, tenderloins, steak or even turkey cutlets for this recipe.
Blackening seasoning: this recipe uses the same seasoning from my Air Fryer Blackened Chicken but you can swap with your favorite blackening seasonings.
Parmesan Cheese: for less fat use a reduced fat version or omit completely.
Sun-Dried Tomatoes: if you want this salad to be extra delicious use sun-dried tomatoes in oil. Such a great addition!!
Dressing tips
Mix the dressing together well. Be sure to taste and add additional salt and pepper as needed. I do believe the more fresh cracked pepper the better in this dressing but each persons taste varies so adjust as needed. Before dressing your salad be sure to give the dressing a good whisk to combine. You can add additional water to adjust the consistency of the dressing as needed. Pour on top of your blackened chicken Caesar salad and enjoy!
How to make blackened chicken Caesar salad
Step 1
Lay your chicken breast out on a cutting board and cover with wax paper. Beat the chicken with a meat tenderizer until it’s roughly 3/4 inch thick and even throughout.
Step 2
In a separate bowl mix garlic powder, paprika, salt, pepper and cayenne together. Cover the chicken in as much of the seasoning mixture as you can. All sides should be thoroughly covered.
Step 3
You can cook the chicken multiple ways for the blackened chicken Caesar salad.
If BBQing the chicken: heat BBQ to medium high and BBQ on each side for approx. 4-5 minutes until cooked through. This is my favorite way to cook the chicken for this recipe.
If Air Frying: pre heat the air fryer and cut the chicken into slices. Cook at 380 degrees for 8 minutes.
If Baking: bake at 400 degrees Fahrenheit for 20-25 minutes until cooked through. Let rest for 5 minutes before slicing.
Step 4
While the chicken cooks prepare your Caesar dressing. Combine all ingredients in a small bowl and whisk together well. You will want to whisk again prior to dressing your salad. Taste and add addition pepper if needed. The more fresh cracked pepper the better!
Step 5
For the croutons turn the oven to broil. Chop one English muffin into small squares. Lay out on a baking dish and spray with cooking spray and sprinkle with salt and garlic powder. Mix together well to evenly coat. Broil until crispy but not burnt. Approximately 5-7 minutes rotating halfway.
Step 6
Chop romaine lettuce and place in a bowl. You can combine your salad into one bowl and add the cheese, sundried tomatoes and croutons or you can portion our individual servings. See notes in the blog post for details.
Step 7
Once the chicken is cooked, slice and add to the bowl of salad or serve on the side to add to individual salads. Top your blackened chicken Caesar salad with dressing, fresh cracked pepper and enjoy.
How to serve the salad
Option 1 – Family Style: to a large bowl add 2 heads of chopped romaine lettuce, shaved parmesan cheese and sun-dried tomatoes. Add dressing and mix together well to evenly coat. Top with chicken slices and croutons and enjoy a big family style blackened chicken Caesar salad.
Option 2 – Single Serve: add 1 1/2 to 2 cups of chopped romaine lettuce to a bowl. Add 14g sun-dried tomatoes, 10g shaved parmesan cheese, 1/4 the amount of croutons, 3 oz. cooked chicken breast and 1 serving of dressing. Top with fresh cracked pepper and enjoy! Add more dressing as needed. The dressing macros are saved in MFP as a single 30 gram serving. As always weigh your final and divide by the numbers of servings for the best accuracy.
259 calories: 35 P / 14 C / 6 F
If you like this recipe be sure to check out some of our other easy meals!
- Philly Cheesesteak Stuffed Shells
- Air Fryer Beef Taquitos
- Air Fryer Blackened Chicken
- Sesame Ginger Chicken Pita
Blackened Chicken Caesar Salad
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Ingredients
- 1 lbs. Chicken Breast
- 2 Heads Romaine Lettuce, chopped
- 1/4 cup Shaved Parmesan Cheese
- 1 oz. Sun-Dried Tomatoes Julienne Cut
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Garlic Powder
- 1 tsp. Salt
- 1 tsp. Pepper
- 1/4 to 1 tsp. Cayenne Pepper
- 1 Thomas's Light English Muffin
- Cooking spray
- Dash of salt
- Dash of garlic powder
Caesar Dressing
- 127 g Fage Nonfat Greek Yogurt
- 1/2 lemon, juiced
- 3 garlic cloves, finely minced
- 1 tsp. white wine vinegar or white vinegar
- 1 tsp. anchovy paste
- 1 tsp. olive oil
- 1 tsp. water
- 1/4 tsp. salt
- 1/2 tsp. fresh cracked pepper (add more to taste)
Instructions
- Lay your chicken breast out on a cutting board and cover with wax paper. Beat the chicken with a meat tenderizer until it's roughly 3/4 inch thick and even throughout.In a separate bowl mix garlic powder, paprika, salt, pepper and cayenne together. Cover the chicken in as much of the seasoning mixture as you can. All sides should be thoroughly covered.
- If BBQing the chicken: heat BBQ to medium high and BBQ on each side for approx. 4-5 minutes until cooked through. This is my favorite way to cook the chicken for this recipe. If Air Frying: pre heat the air fryer and cut the chicken into slices. Cook at 380 degrees for 8 minutes. If Baking: bake at 400 degrees Fahrenheit for 20-25 minutes until cooked through. Let rest for 5 minutes before slicing.
- While the chicken cooks prepare your Caesar dressing. Combine all ingredients in a small bowl and whisk together well. You will want to whisk again prior to dressing your salad. Taste and add addition pepper if needed. The more fresh cracked pepper the better!
- For the croutons turn the oven to broil. Chop one English muffin into small squares and spray with cooking spray and sprinkle with salt and garlic powder. Broil until crispy but not burnt. Approximately 5-7 minutes rotating halfway.
- Chop romaine lettuce and place in a bowl. You can combine your salad into one bowl and add the cheese, sundried tomatoes and croutons or you can portion our individual servings. See notes in the blog post for details.
- Once the chicken is cooked, slice and add to the bowl of salad or serve on the side to add to individual salads. Top your salad with dressing, fresh cracked pepper and enjoy your blackened chicken Caesar salad.Option 1 – Family Style: to a large bowl add 2 heads of chopped romaine lettuce, shaved parmesan cheese and sun-dried tomatoes. Add dressing and mix together well to evenly coat. Top with chicken slices and croutons and enjoy. Option 2 – Single Serve: add 1 1/2 to 2 cups of chopped romaine lettuce to a bowl. Add 14g sun-dried tomatoes, 10g shaved parmesan cheese, 1/4 the amount of croutons, 3 oz. cooked chicken breast and 1-2 servings of dressing. Top with fresh cracked pepper and enjoy! Option 2 = 259 calories: 35 P / 14 C / 6 F Dressing only: 30 grams (weigh and divide by 6) 23 calories: 2 P / 1 C / 1 F
- Serving details: Makes approximately 7, 1/2 cup, 100g servings of gravy. Per serving: 141 calories: 11 P / 8 C / 7 Serve with one full biscuit: 311 calories: 14 P / 33 C / 13 F Split everything into 16 servings: 1/2 biscuit and 1/4 cup of gravy = 155 calories: 7 P / 16 C / 7 F
Notes
- Nutritional information is an estimate and will vary with substitutions.
