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7028 R099

(7028) Blackened Chicken Caesar Salad

(7028) Blackened Chicken Caesar Salad

Croutons: Preheat oven to 375°. Cut bread into 1” cubes and season all sides with Olive Oil, Himalayan Pink Salt (Fine), Cubeb Long Tailed Pepper, and Italian Seasoning. Bake on a sheet pan for 15 minutes, flipping cubes halfway through.

Caesar Dressing: In a small bowl, whisk egg yolks, garlic, lemon, Dijon mustard, and Anchovy paste. Continuously whisk while slowly adding Olive Oil. Season with Himalayan Pink Salt and Cubeb Long Tailed Pepper. Mix in Parmesan Cheese and refrigerate until ready to serve.

Blackened Chicken: Coat both sides of each chicken cutlet with Olive Oil and New Orleans Blackened Seasoning. Grill chicken until thoroughly cooked. Let chicken rest and then cut into ½” strips.

Blackened Chicken

- 1 pound chicken cutlets

- 3 teaspoons Olive Oil

- 3 teaspoons (7028) New Orleans Blackened Seasoning


- ½ cup Olive Oil

- 2 tablespoons (5025) Italian Seasoning

- 1 loaf day old bread

- (4040) Himalayan Pink Salt, to taste

- (5061) Cubeb Long Tailed Pepper, freshly ground to taste

Caesar Dressing

- 2 egg yolks

- 1 garlic clove, crushed

- Juice of ½ a lemon

- 1 teaspoon Dijon mustard

- 2 teaspoons Anchovy Paste

- ½ cup Olive Oil

- (5061) Cubeb Long Tailed Pepper, freshly ground to taste

- (4040) Himalayan Pink Salt, to taste

- ¼ cup Parmesan cheese, grated

- 2 bunches of hearts of Romaine lettuce, sliced

To keep salad crisp, toss with cold dressing immediately before serving. 


A classic dish with the flavor of New Orleans, complete with homemade croutons and Caesar dressing.


More Information
SKU 7028 R099


Prep Time 20 Minutes
Cook Time 30 Minutes
Total Time 50 Minutes
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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