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blackened chicken caesar salad

Crispy Blackened Chicken Caesar Salad

Delicious Crispy Blackened Chicken Caesar Salad recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 1850
Ingredients Method

Ingredients
  

For the croutons
  • 3 cups bread cubes (cut into 1-inch squares for even toasting)
  • 2 1/2 tbsp olive oil
  • 1/4 tsp pepper
  • 1 pinch salt
  • 3 tbsp parmesan cheese (I prefer Kraft grated for a salty crust)
For the blackened chicken
  • 1 lb chicken (cut into 1/2-inch thick strips)
  • 1 tbsp olive oil
  • 1 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
For the dressing
  • 1/2 cup mayonnaise (I always use Hellmann's for the creamiest texture)
  • 1 1/2 tbsp lemon juice (freshly squeezed for better acidity)
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 2 garlic cloves, minced
  • 1/2 tsp pepper
  • 1/2 tsp honey
For the salad base
  • 1 large head romaine lettuce (chopped into 1-inch pieces)
  • 1/2 cup parmesan cheese (shaved with a peeler for better mouthfeel)
  • 1/2 red onion (sliced into very thin half-moons)
  • 1 tsp lemon zest

Method
 

  1. Preheat your oven to 400°F. While it heats, toss the bread cubes with 2 1/2 tablespoons olive oil, salt, and pepper in a bowl until evenly coated. Spread them on a baking sheet, top with the 3 tablespoons grated Parmesan cheese, and bake for 7-10 minutes until golden and crispy, shaking the pan halfway through. Set aside to cool—they'll continue crisping as they rest.
  2. In a small bowl, combine paprika, oregano, thyme, garlic powder, both peppers (black and white), cayenne, salt, and onion powder. I like to do this ahead because it ensures the spices are evenly distributed—no clumps of cayenne or garlic powder when you coat the chicken. Stir well and set aside.
  3. While the croutons toast and the oven finishes preheating, whisk together mayonnaise, freshly squeezed lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, minced garlic, pepper, and honey in a bowl. The anchovy paste might seem intimidating, but it dissolves completely and adds authentic umami depth without any fishy taste. Set the dressing aside at room temperature.
  4. Pat the chicken strips dry with paper towels, then coat them evenly with 1 tablespoon olive oil followed by the spice mix from Step 2. Heat a cast-iron skillet (or heavy-bottomed skillet) over high heat until it's smoking—this is crucial for developing that signature blackened crust. Sear the chicken 1-2 minutes per side until deeply darkened, then transfer the skillet to the 400°F oven and bake for 5-10 minutes until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
  5. In a large bowl, combine the chopped romaine lettuce, thin red onion slices, and shaved Parmesan cheese. Pour the Caesar dressing from Step 3 over the greens and toss gently until everything is evenly coated. I always dress the salad just before serving to keep the lettuce crisp and fresh.
  6. Divide the dressed salad between plates or serve family-style on a large platter. Top with the rested blackened chicken from Step 4, scatter the crispy croutons from Step 1 over the top, and finish with a sprinkle of fresh lemon zest for brightness and visual appeal. Serve immediately while the chicken is still warm and the croutons are at peak crunch.