Blackened Chicken Caesar Salad

Ingredients

• 2 Romaine Hearts
• 2 Garlic Cloves
• 4 oz Grape Tomatoes
• 1 Shallot
• 2 Boneless Skinless Chicken Breasts
• 1 Tbsp. Blackening Seasoning
• 1 ½ oz White Rice Flour
• 3 oz Mayonnaise
• 1 ½ oz Grated Parmesan Cheese
• ⅓ fl. oz. White Wine Vinegar
• Olive Oil
• Salt Pepper
• Hold romaine head at root end and chop coarsely.
• shallot into very thin rounds. Rinse chicken breasts,
• pat dry, and season both sides with ½ tsp. salt and
• blackening spice.

Instructions

1. 1

   Cook Within: Resting chicken before slicing results in juicier, more flavorful New Orleans is home to the method of coating meat and seafood with a chili-paprika spice blend and searing it until “blackened.”

2. 2

   Prepare the Ingredients: Hold romaine head at root end and chop coarsely. Mince garlic. Halve grape tomatoes. Peel and slice shallot into very thin rounds. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and blackening spice.

3. 3

   Make the Dressing: While chicken cooks, combine mayonnaise, half the Parmesan (reserve remaining for topping salad), white wine vinegar, garlic, and ¼ cup water in a with ½ tsp. salt and ¼ tsp. pepper. Its thickness should be like a creamy salad dressing. Add water 1 tsp. at a time to adjust to desired consistency, if needed.

4. 4

   Make the Crispy Shallots: Line a plate with a paper towel. Toss shallots in then shake off excess. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Add shallots to hot pan. Cook, stirring constantly, 2-3 minutes, or until shallots are golden brown. Larger shallots may soak up oil. If pan gets dry, add 2 tsp. olive oil. Remove crispy shallots to towel-lined plate and season with a pinch of salt and pepper. Reserve 2 tsp. oil in pan for cooking chicken.

5. 5

   Add chopped romaine and grape tomatoes to bowl: with dressing and toss to combine. Taste and season with a pinch of salt and pepper, if desired.

6. 6

   Add chicken to hot pan and cook 5-6 minutes per: side, or until well-browned and chicken reaches a minimum internal temperature of 165 degrees. Remove from pan and let rest at least 5 minutes. True to its name, spices on chicken will blacken when cooked. This is ideal, as toasting spices brings out more flavor.

7. 7

   Plate the Dish: Place a serving of salad on a plate. Slice chicken into ½” pieces and serve in front of salad. Garnish salad with crispy shallots and remaining Parmesan cheese. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Reserve oil used to cook shallots for cooking chicken — it’ll add great shallot-y flavor! twice. Half goes in Caesar dressing and remaining the recipe before you start–we promise it will be time

8. 8

   Mince garlic. Halve grape tomatoes. Peel and slice