Blackened Chicken With Caesar Salad Food

BLACKENED CHICKEN WITH CAESAR SALAD

Steps:

• Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes. Drain checken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 tablespoon butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.

BLACKENED CHICKEN CAESAR SALAD WITH CRISPY SHALLOTS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Ingredient(s) used more than once: Parmesan Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel and slice shallot into very thin rounds.Mince garlic.Hold romaine hearts at root end and chop coarsely.Halve tomatoes.Pat chicken breasts dry, and season both sides with a pinch of salt and blackening seasoning. 2 Make the Crispy Shallots Line a plate with a paper towel. Place a medium pan over medium heat and add 2 tsp. olive oil.In a mixing bowl, toss shallots with rice flour until evenly coated. Shaking off excess, add shallots to hot pan. Stir constantly until golden brown, 2-3 minutes. Larger shallot rings may soak up oil. If pan gets dry, add 2 tsp. olive oil.Remove shallots to towel-lined plate and season with a pinch of salt and pepper.Reserve pan; no need to wipe clean 3 Cook the Chicken Return pan used to cook shallot to medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until blackened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.True to its name, spices on chicken will blacken when cooked. This is ideal, as toasting spices brings out more flavor.Remove chicken from pan and rest at least 5 minutes. Slice rested chicken into 1/2" slices.While chicken cooks, make dressing. 4 Make the Dressing In another mixing bowl, add mayonnaise, half the Parmesan (reserve remaining for garnish), white wine vinegar, garlic, 1 tsp. water, and a pinch of salt and pepper. Stir until creamy. 5 Toss Salad and Finish Dish While chicken rests, add chopped romaine and tomatoes to bowl with dressing and toss to combine. Taste, and season with a pinch of salt and pepper if desired.Plate dish as pictured on front of card, garnishing salad with crispy shallots and remaining Parmesan. Bon appétit!

EASY AND FAST CAJUN CHICKEN CAESAR SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
• In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.