Jess' Blackened Chicken Loaded Caesar Salad
Ingredients
Salad Base
- 1 large head romaine lettuce, chopped
- 2 cups Brussels sprouts, thinly shredded (raw)
- 2 cups Brussels sprouts, halved or thinly sliced (for roasting)
- 1-2 tbsp olive oil
- Salt and pepper, to taste
Toppings
- Caesar dressing, to taste
- Grated Parmesan, to taste
- 100-150g diced pancetta
- Lemon wedges
- Croutons
- Chickpeas (optional)
Blackened Chicken
- 2 boneless, skinless chicken breasts
- 1–1½ tbsp blackened seasoning (see below)
- ½ tsp kosher salt (if your seasoning isn’t salty)
- 1 tbsp olive oil
Homemade Blackened Seasoning
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½-1 tsp cayenne pepper, to taste
- ½ tsp black pepper
- ½ tsp kosher salt
Directions
- Pat the chicken dry
- Coat generously with blackened seasoning (and salt if needed)
- Refrigerate for at least 1 hour, ideally overnight
- Preheat the oven to 425°F
- Toss the halved/sliced Brussels sprouts with olive oil, salt, and pepper
- Spread on a baking sheet in a single layer
- Roast for 10-12 minutes, flip, and roast for another 10-12 minutes
- Meanwhile, allow the chicken to come to room temperature
- Add the diced pancetta to a cold skillet
- Cook over medium heat until crispy and golden
- Transfer to a paper towel-lined plate, reserving a bit of fat if you want extra flavour in the chicken pan
- Heat a skillet over medium high with olive oil or pancetta fat
- Sear the chicken for 5-7 minutes per side (depending on thickness), until it reaches 165°F
- Rest for 5-10 minutes, then slice
- In a large bowl, combine the romaine, raw Brussels sprouts, roasted Brussels sprouts, and Caesar dressing
- Toss in the chicken, crispy pancetta, parmesan, croutons, and chickpeas
- Finish with lemon and black pepper
A little more about this recipe...
This recipe came about because my partner and I love Caesar salad and kept layering it up until it became a really hearty meal.
