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.
Ingredients
- 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
Prep
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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)
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Chicken - Slice chicken in half. Tenderize with a fork and rub with Jerk seasoning. (Can be done 1 day ahead)
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Radishes / Lettuce / Cucumbers / Avocados - Prep as directed.
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Make
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Turn on the oven’s broiler (use the low setting if possible). Place an oven rack about 6” / 15cm from the broiler.
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Brush a large sheet pan with some oil or spray with nonstick cooking spray.
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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).
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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.)
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Slice chicken.
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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!
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