Blackened Chicken Caesar Salad
This Blackened Chicken Caesar Salad is made with a Greek yogurt based caesar dressing, homemade croutons and juicy chicken coated in a flavorful Cajun inspired blackened seasoning.
Servings: 6 servings
Calories: 259kcal
Ingredients
- 1 lbs. boneless skinless 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 light English muffins, Thomas's
- cooking oil spray
- dash of salt
- dash of garlic powder
Caesar Dressing
- 127 g Fage Nonfat Greek Yogurt
- 1/2 lemon, juiced
- 3 cloves garlic, 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.
- BBQ: 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.Air Fry: pre heat the air fryer and cut the chicken into slices. Cook at 380 degrees for 8 minutes.Bake: 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!
Notes
- Nutritional information is an estimate and will vary with substitutions.
- 6 Individual Salads= 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
- Use full-fat Greek yogurt for a creamier dressing.
Nutrition
Serving: 1salad | Calories: 259kcal | Carbohydrates: 14g | Protein: 35g | Fat: 6g | Sodium: 222.5mg | Fiber: 3.9g | Sugar: 2.8g
