Blackened Chicken Caesar Salad
with avocados / roasted radishes / almonds
We love a classic chicken Caesar salad and wanted to give it a Cook Smarts twist. In our version, the chicken is flavored with Jerk seasoning. The salad gets a boost of extra veggies and color with the addition of roasted radishes and baby spinach.
- Chicken breasts, boneless and skinless - 1 lb , halved
- Jerk seasoning - 1 1/2 Tbsp (sub Cajun seasoning)
- Radishes - 10 , quartered
- Lettuce, romaine - 4 oz , chopped
- Cucumbers - 8 oz , chopped
- Avocados - 1 , cubed
- Oil, cooking - 1 Tbsp
- Spinach, baby - 4 oz (sub finely chopped kale)
- Almonds, sliced - 2 oz
- Garlic - 1 clove
- Anchovy filets (opt) - 2 , mashed, more to taste
- Tahini - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Lemon juice - 2 tsp
- Bragg's / coconut aminos - 1 tsp
- Oil, olive - 3 Tbsp
Caesar dressing - Chop garlic. Mash garlic and anchovy filets together with a fork. Add tahini, mustard, lemon juice, aminos and olive oil. If you prefer a smooth dressing, you can blend it with an immersion blender. Season with some salt and pepper. (Can be done 1 day ahead)
Turn on the oven’s broiler (use the low setting if possible). Place an oven rack about 6” / 15cm from the broiler.
Brush a large sheet pan with some oil or spray with nonstick cooking spray.
On the sheet pan, spread out radishes. Toss with cooking oil and season with some salt. Add chicken to pan (move radishes aside so chicken does not cover them).
Place chicken / radishes under broiler and broil chicken until cooked through, turning chicken and stirring radishes halfway through cooking, ~10 minutes total. (Watch chicken closely and if it starts to burn, turn off the broiler and continue cooking at 400F / 204C until chicken is cooked through.)
Assemble salads by tossing radishes, cucumbers, avocados, lettuce and spinach with half the dressing. Top salads with sliced chicken and almonds. Add more dressing if you’d like. Enjoy!