Blackened Chicken Caesar Salad

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Meat mallet or heavy skillet
• •Rimmed baking sheet
• •Instant-read thermometer

Instructions

1. 1

   Make the parmesan crisps

   Preheat your oven to 400°F. Line a baking sheet with parchment paper. Spoon tablespoon-sized mounds of half the grated parmesan onto the parchment, spacing them two inches apart. Flatten each mound gently with the back of the spoon. Bake for five to seven minutes until golden and lacey around the edges. They'll look too soft when you pull them out, but they crisp as they cool. Let them sit on the pan for two minutes, then transfer to a plate.

   Watch these closely. They go from golden to burned in about thirty seconds. Set a timer.
2. 2

   Build the blackening spice

   Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, black pepper, white pepper, cayenne, and salt in a small bowl. Stir it all together with a fork until uniform. This makes more than you need for the chicken, which is the point. Store the extra in a jar for next time. Taste a tiny bit on your fingertip. The heat should wake you up but not hurt.

   The cayenne is where you control the heat. Half a teaspoon gives you a pleasant warmth. A full teaspoon will make you sweat. Start mild and build up.
3. 3

   Prepare the chicken

   Place chicken breasts between two sheets of plastic wrap. Pound them to an even three-quarter-inch thickness using a meat mallet or the bottom of a heavy skillet. Even thickness means even cooking, which means no dry edges while you wait for thick centers to finish. Pat the chicken completely dry with paper towels. Wet chicken steams instead of searing.

4. 4

   Season the chicken

   Brush both sides of each chicken breast with melted butter. The butter serves two purposes: it helps the spices adhere, and it creates that characteristic blackened flavor when it hits the hot pan. Coat each breast generously with the blackening spice, pressing it into the meat with your hands. You want a thick, even layer. Don't be shy.

5. 5

   Blacken the chicken

   Heat a large cast iron skillet over high heat for at least five minutes. You need that pan screaming hot. When you hold your hand six inches above the surface and can only stand it for two seconds, you're ready. Add the chicken breasts. You'll see smoke, and you'll hear an aggressive sizzle. That's right. That's the spices blooming. Cook without moving for four to five minutes until a dark crust forms and the chicken releases easily from the pan.

   Open your windows and turn on your exhaust fan before you start. This technique makes smoke. At Lagniappe we had to install industrial ventilation just for blackened dishes.
6. 6

   Finish cooking

   Flip the chicken and cook another three to four minutes until the internal temperature reaches 165°F and the second side develops the same dark, aromatic crust. The spices should look almost black in spots but smell incredible, toasty and complex. Transfer the chicken to a cutting board and let it rest for five minutes. This is not optional. The juices need time to redistribute.

7. 7

   Make the Caesar dressing

   While the chicken rests, make your dressing. Mash the anchovy fillets and minced garlic together on your cutting board with the flat side of your knife, working them into a paste. Scrape the paste into a medium bowl. Add the egg yolks, lemon juice, Dijon mustard, Creole mustard, and Worcestershire sauce. Whisk until smooth.

   The anchovies disappear into the dressing. Even people who think they hate anchovies love this Caesar. Don't skip them.
8. 8

   Emulsify the dressing

   Add the olive oil in a very slow, steady stream while whisking constantly. Start with drops, then graduate to a thin ribbon as the emulsion builds. The dressing should become thick, creamy, and glossy, coating the back of a spoon. Stir in the remaining half cup of parmesan and season with cracked black pepper. Taste it. Adjust the lemon juice or salt as needed. This is your dressing. It should taste bold enough to eat with a spoon.

9. 9

   Assemble the salad

   Place the chopped romaine in a large bowl. Add about half the dressing and toss with your hands until every leaf is coated. You want the lettuce dressed, not drowning. Divide the dressed greens among four plates or pile it all on one big platter for family style. Slice the rested chicken against the grain into half-inch strips. Fan the slices over each portion of greens.

10. 10

    Finish and serve

    Drizzle additional dressing over the chicken slices. Crack fresh black pepper over everything. Lean two or three parmesan crisps against the chicken on each plate. Serve immediately while the chicken is still warm and the lettuce is still cold. That temperature contrast is part of what makes this salad sing. Pass extra dressing at the table for the enthusiastic.

Chef Tips

• •Make double the blackening spice and keep it in a jar by your stove. It's good on redfish, shrimp, pork chops, and just about anything else you want to wake up.
• •If you're nervous about raw egg yolks, you can use pasteurized eggs or substitute two tablespoons of good mayonnaise. The texture changes slightly but the flavor stays honest.
• •The dressing keeps refrigerated for up to five days. It thickens as it chills. Let it sit at room temperature for ten minutes and whisk before using.
• •For meal prep, store the components separately: sliced chicken, washed lettuce, dressing, and parmesan crisps in their own containers. Assemble just before eating so nothing gets soggy.
• •A cold beer cuts through the richness here. I reach for an Abita Amber or a crisp pilsner.

Advance Preparation

• •Blackening spice can be made weeks ahead and stored in an airtight container at room temperature.
• •Caesar dressing keeps refrigerated for up to five days. Whisk before using.
• •Parmesan crisps can be made earlier the same day and stored at room temperature in a single layer. They lose their crunch overnight.
• •Chicken can be blackened up to two days ahead and refrigerated. Slice cold and serve over the salad, or rewarm gently in a 300°F oven for ten minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)