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Blackened Chicken Caesar Salad
Recipe from Whole Food for Your Family, page 204
Ingredients
Blackened Chicken
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil or avocado oil
For the Salad
- 1 head romaine lettuce chopped
- 2 large avocados peeled and cubed
- 1/2 cup cashews
- 1/2 cup sunflower seeds
- 8 ounces creamy caesar dressing or homemade, see below
Instructions
- Make the chicken: You can do this on the grill or on the stove. If using the grill, preheat it to 450F.
- In a small bowl, combine the paprika, thyme, salt, pepper, onion powder, and cumin. Cut the chicken in half horizontally. Rub the chicken with the blackening spice mix, taking care to coat it as evenly as possible on all sides.
- GRILL: for 5-6 minutes on each side until the meat reaches an internal temperature of 165F.STOVE: Place chicken in the pan. Don't move for 5 minutes - the high heat will create the "blackened" effect of this chicken. Flip over and cook on high heat for another 5 minutes. If using a thicker chicken breast and still not cooked through, reduce to medium heat and cook covered for 5 more minutes, until no longer pink in the middle. AIRFRYER: Cook at 350 for 7-8 minutes, flipping or stirring once.Set aside to cool.
- After the chicken has rested for at least 10 minutes, cut it into strips. Divide the chicken, lettuce, avocado, cashews, and sunflower seeds into 4 bowls. Drizzle each with 1/4 c -1/3 c dressing. If any portion of the salad will be saved later for meal prep, don't add avocado and dressing until you're ready to eat.
Notes
HOMEMADE CREAMY CAESAR DRESSING:
1 c extra light tasting olive oil
1 large egg
3 tablespoons lemon juice
1 tablespoon yellow mustard
1 1/2 teaspoons white vinegar
1 1/2 teaspoons coconut aminos
1 1/2 teaspoons black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt In a wide-mouth jar or other tall, narrow container that is just larger than the head of your immersion blender, combine all ingredients. Let the contents sit for a few minutes so the egg sinks to the bottom. Put the immersion head into the container directly on top of the egg yolk. Wait 10 seconds then turn the blender on high, still holding it down over the yolk. Blend for 10 seconds and then slowly pull up through the rest of the mixture to emulsify. To ensure emulsification, don't rush these steps! Store in a sealed container in the fridge for up to 2 weeks.
1 large egg
3 tablespoons lemon juice
1 tablespoon yellow mustard
1 1/2 teaspoons white vinegar
1 1/2 teaspoons coconut aminos
1 1/2 teaspoons black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt In a wide-mouth jar or other tall, narrow container that is just larger than the head of your immersion blender, combine all ingredients. Let the contents sit for a few minutes so the egg sinks to the bottom. Put the immersion head into the container directly on top of the egg yolk. Wait 10 seconds then turn the blender on high, still holding it down over the yolk. Blend for 10 seconds and then slowly pull up through the rest of the mixture to emulsify. To ensure emulsification, don't rush these steps! Store in a sealed container in the fridge for up to 2 weeks.
Nutrition
Calories: 538kcalCarbohydrates: 23gProtein: 35gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 73mgSodium: 301mgPotassium: 1530mgFiber: 12gSugar: 4gVitamin A: 14076IUVitamin C: 18mgCalcium: 96mgIron: 5mg
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