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Simple Blackened Chicken Caesar Salad

A quick, flavor-forward Caesar salad topped with spicy blackened chicken and crisp homemade croutons — brightened with lemon zest for a fresh finish.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4

Ingredients

Chicken & Rub

  • 1 1/4 lb boneless, skinless chicken breasts (about 2 medium)
  • 2 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp dried thyme
  • 1 tbsp olive oil

Salad

  • 2 heads Romaine lettuce, washed and torn
  • 3/4 cup freshly grated Parmesan (plus extra for shaving)
  • 1 lemon lemon, cut into wedges for serving

Caesar Dressing

  • 1/2 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest adds a bright note
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely minced
  • 2 tsp anchovy paste or 2 minced anchovy fillets
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp grated Parmesan
  • to taste salt and black pepper

Quick Croutons

  • 3 slices sturdy sandwich bread (day-old works best), cut into 1/2-inch cubes
  • 1 tbsp olive oil or melted butter
  • 1 clove garlic, smashed for rubbing the pan and flavoring croutons
  • pinch salt

Instructions

Preparation Steps

  • Make the blackening rub by combining paprika, garlic powder, onion powder, dried thyme, cayenne, salt, and black pepper in a small bowl. Pat chicken dry and rub both sides with olive oil, then press the spice mix over the breasts so they’re evenly coated.
  • Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add a thin film of oil. Sear the chicken 3 to 4 minutes without moving it so a dark crust forms, then flip and cook another 3 to 4 minutes. Lower heat if the spices begin to burn. Cook until internal temperature reaches 160–165°F. Transfer chicken to a plate and let rest 5 minutes before slicing thinly.
  • While the chicken cooks, make the dressing: mash the anchovy paste (or minced fillets) with minced garlic and a pinch of salt in a bowl. Stir in mayonnaise, lemon juice and lemon zest, Dijon, then slowly whisk in the olive oil until emulsified. Stir in grated Parmesan and taste; adjust seasoning with salt and pepper.
  • Prepare the quick croutons: warm a separate skillet over medium heat. Add oil or butter and a smashed garlic clove to perfume the fat, then toss in bread cubes and cook, stirring often, until golden and crisp, about 6–8 minutes. Season lightly with salt and discard the garlic clove.
  • Assemble the salad: place torn romaine in a large bowl, add about half the dressing and toss to coat (add more if you like it saucy). Divide the dressed lettuce among plates or bowls, top with sliced blackened chicken, sprinkle with grated and shaved Parmesan, scatter warm croutons, and finish with a lemon wedge.
  • Serve immediately so croutons stay crisp and chicken remains juicy. If preparing ahead, keep dressing and croutons separate until serving.

Notes

Tip: For a lighter version, swap half the mayonnaise for plain Greek yogurt in the dressing. Croutons can be made ahead and kept in an airtight container for up to 2 days.
This recipe is an original creation inspired by classic Simple Blackened Chicken Caesar Salad flavors. All ingredient ratios and instructions are independently developed.