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Sliced blackened chicken caesar salad with charred spice crust over crisp romaine and shaved parmesan
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Foolproof Blackened Chicken Caesar Salad

A quick, foolproof blackened chicken caesar salad with a real charred spice crust, crisp romaine, and homemade caesar dressing, ready in 30 minutes.
Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 420kcal

Ingredients

For the Blackened Chicken:

  • 2 boneless, skinless chicken breasts (about 1½ lbs total)
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the Caesar Salad:

  • 1 large head romaine lettuce, chopped
  • 1/2 cup parmesan cheese, shaved
  • 1 cup croutons
  • 1/2 cup mayonnaise
  • 2 clove garlic, minced
  • 2 tablespoon lemon juice
  • 2 anchovy fillets, minced (or ½ tsp anchovy paste)
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup grated parmesan (for the dressing)

Instructions

  • Pound the chicken breasts between plastic wrap to an even ¾-inch thickness. Pat completely dry with paper towels.
  • Mix the paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper in a small bowl. Press the spice blend evenly onto both sides of the chicken.
  • Heat the olive oil in a cast iron or heavy stainless skillet over high heat until it shimmers and just starts to smoke, about 2–3 minutes.
  • Sear the chicken for 4 minutes per side without moving it, until a dark crust forms and the internal temperature reaches 160°F.
  • Transfer the chicken to a cutting board and rest for 5 minutes.
  • Whisk together the mayonnaise, minced garlic, lemon juice, minced anchovy, Worcestershire sauce, and grated parmesan in a large bowl to make the dressing.
  • Add the chopped romaine to the bowl and toss until evenly coated.
  • Slice the rested chicken against the grain into strips.
  • Divide the dressed romaine among plates, top with sliced chicken, shaved parmesan, and croutons. Serve immediately.

Notes

  • Pat the chicken completely dry before seasoning — surface moisture prevents the crust from blackening properly.
  • Pull the chicken at 160°F and let it rest 5 minutes; it will finish cooking to a safe temperature as it rests.
  • Store leftover components separately: undressed romaine and dressing keep up to 3 days refrigerated; cooked chicken keeps up to 3 days refrigerated or 2 months frozen.
  • Dress the salad just before serving — romaine wilts quickly once tossed with the caesar dressing.
  • Store-bought blackening seasoning can replace the homemade spice blend; taste it first, since some brands are saltier than this recipe assumes.
  • Chicken thighs can substitute for breasts; pound to an even thickness and expect a slightly shorter sear time.
  • Anchovy paste (½ teaspoon) can replace the whole anchovy fillets in the dressing with no real difference in flavor.
  • Double the chicken and spice rub for meal prep — sliced blackened chicken keeps well separately from the salad components.