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Blackened Chicken Caesar Salad with Sourdough Croutons is a combination of two of the best ideas any chef ever had: Caesar salad and blackening!



Total time

0 minutes






  • chicken
  • 2 boneless skinless chicken breast halves
  • 0.5 cup Italian salad dressing
  • oil for grill or grill pan
  • blackening MIX
  • 4 teaspoons smoked paprika
  • 2 teaspoon sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • dressing
  • 0.5 cup olive oil
  • 1 large lemon, juiced
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons mayonnaise
  • 1 tablespoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • salt and freshly ground black pepper
  • 2 tablespoons finely grated Parmesan cheese
  • croutons
  • 2 mini sourdough baguettes
  • 0.25 cup olive oil
  • 1 teaspoon garlic powder
  • salt and freshly ground black pepper
  • salad
  • 1 large head Romaine lettuce, torn into bite-size pieces
  • 0.5 cup shaved Parmesan cheese


  1. CHICKEN:  Place chicken in a zipper-top bag.  Add salad dressing.  Marinate 4-8 hours in the refrigerator.
  2. BLACKENING MIX:  Combine all ingredients in a small bowl.  Set aside.
  3. DRESSING:  Whisk dressing ingredients together in a small bowl.  Adjust seasoning to taste.  Refrigerator until needed.
  4. CROUTONS:  Preheat oven to 375 degrees.  Tear baguettes into approximately 1 to 1 1/2-inch pieces.  Place on a baking sheet.  Drizzle olive oil over the bread, sprinkle with garlic powder and season to taste with salt and black pepper.  Toss well to coat.  Bake for 10-12 minutes or until dry and crisp.  Let cool.  Keep oven at 375 degrees.
  5. COOK CHICKEN:  Preheat a grill pan over medium-high heat.  Remove chicken from marinade and discard marinade.  Blot chicken dry on a paper towel.  Coat chicken well on both sides with blackening mix.  Brush grill pan with oil.  Place chicken on pan, reduce heat to medium and cook 4-5 minutes per side or until spices are dark and caramelized, being careful not to burn them.  Transfer to a baking sheet and finish cooking to at least 165 degrees in the center.  Let cool.
  6. TO SERVE:  Toss Romaine lettuce with dressing.  Place on chilled plates.  Top with croutons, cheese and chicken.  Drizzle more dressing over the chicken.