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Crispy Blackened Chicken Caesar Salad Recipe with Easy Homemade Croutons

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A flavorful and quick Caesar salad featuring smoky blackened chicken, fresh romaine, creamy Caesar dressing, and crunchy homemade croutons. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–8 ounces / 170-225g each)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to heat preference)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for cooking)
  • 3 cups day-old bread, cut into ¾-inch cubes (preferably sourdough or French bread)
  • 3 tablespoons unsalted butter, melted (can swap with olive oil for dairy-free)
  • 1 teaspoon garlic powder
  • ½ teaspoon dried parsley (optional)
  • Salt, to taste
  • 1 large head of romaine lettuce, chopped and rinsed
  • ½ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 cup Caesar dressing (store-bought or homemade)
  • Fresh lemon wedges (optional, for squeezing over)

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Mix thoroughly.
  2. Season the Chicken: Pat the chicken breasts dry with paper towels. Rub both sides evenly with olive oil, then coat generously with the blackening spice mix. Press the seasoning into the meat for better adherence. Let rest for 5–10 minutes while prepping the croutons.
  3. Make the Croutons: Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with melted butter, garlic powder, parsley, and a pinch of salt until well coated. Spread evenly on a baking sheet. Bake for 12–15 minutes, stirring halfway through, until golden and crispy. Set aside to cool.
  4. Cook the Chicken: Heat a large skillet over medium-high heat until hot but not smoking. Add 2 tablespoons olive oil. Place chicken breasts in the pan and cook without moving for 4–5 minutes until a dark crust forms. Flip and cook another 4–5 minutes or until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes before slicing thinly.
  5. Assemble the Salad: In a large bowl, toss chopped romaine with Caesar dressing until evenly coated. Add sliced blackened chicken on top, sprinkle with freshly grated Parmesan, and scatter homemade croutons over the salad.
  6. Final Touches: Serve immediately with lemon wedges for squeezing over, if desired.

Notes

If chicken starts to burn before cooking through, lower heat and cover loosely with foil to finish cooking without drying out. Leftover croutons keep well in an airtight container for a few days. For gluten-free, swap bread cubes with gluten-free bread or roasted chickpeas. For dairy-free, omit Parmesan or use plant-based alternative and use dairy-free Caesar dressing.

Nutrition

Keywords: blackened chicken, Caesar salad, homemade croutons, quick dinner, smoky chicken, easy salad recipe

Find it online: https://forkifyfun.com/crispy-blackened-chicken-caesar-salad-recipe-with-easy-homemade-croutons/