Savour Summer with a Zesty Blackened Chicken Caesar Salad and Rosemary Focaccia Croutons

As summer rolls in, many of us search for fresh, delicious, and quick meals that feel vibrant. Salads are a go-to, but they don’t have to be boring. This Ultimate Blackened Chicken Caesar Salad with Homemade Rosemary Focaccia Croutons proves that salads can be both exciting and satisfying. With fresh ingredients, bold flavours, and a homemade touch, this salad is perfect for anyone looking to embrace the flavours of summer.

Discovering Blackened Chicken

Let’s focus on the star of this dish—blackened chicken. This cooking technique has roots in New Orleans and focuses on building flavour with a perfectly seasoned crust. To achieve this, coat the chicken with a versatile mix of spices, then cook it in a hot cast-iron skillet until a smoky, charred exterior forms. This method is not only important for sealing in moisture, resulting in juicy chicken, but it also enhances flavour dramatically. On hot summer days, blackened chicken is a tasty way to add depth and flair to your salad.

The Story of Caesar Salad

Now let’s discuss the timeless Caesar salad. As the story goes, Caesar Cardini, an Italian-American restaurateur, created this dish in the 1920s. The original Caesar features crispy romaine lettuce, a creamy dressing with anchovies, garlic, lemon juice, and Parmesan, all topped with homemade croutons. Variations exist, but the Caesar remains a favourite for its rich, satisfying flavours. When paired with the bold notes of blackened chicken, it turns into a standout summer meal.

Blackened Chicken Caesar Salad and Rosemary Focaccia Croutons - The Recipe

Ingredients

Chicken

• 2 boneless chicken breasts

• Oil for grilling

  
  

Blackening Mix

• 2 tsp sweet paprika

• 2 tsp garlic powder

• 2 tsp garlic salt

• 1 tsp ground black pepper

• 1/2 tsp cayenne pepper or to taste

• 1 tsp dried thyme

• 1/2 tsp salt

  
  

Dressing

• 1/2 cup olive oil, not extra virgin

• 1 large lemon, juiced (about 1/4 cup)

• 2 cloves garlic, finely minced

• 2 tbsp mayonnaise

• 1 tbsp anchovy paste

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• Salt and black pepper to taste

• 2 tbsp finely grated Parmesan cheese

  
  

Croutons

• 1/2 rosemary focaccia, cubed

• 1/4 cup olive oil

• Flaky sea salt for seasoning

  
  

Salad

• 1 large head of Romaine lettuce, torn into bite-size pieces

• 1/2 cup shaved Parmesan cheese

  
  

Method:

Preparing the Blackened Chicken

1. Make the Blackening Mix: In a bowl, combine the sweet paprika, garlic powder, garlic salt, black pepper, cayenne, dried thyme, and salt.

   
   

2. Prep the Chicken: Pat the chicken breasts dry using paper towels. Generously rub the blackening mix all over the chicken for even flavour distribution.

   
   

3. Cook the Chicken: Heat oil in a grill pan over medium-high heat. Once it's hot, add the chicken and cook for about 5 to 7 minutes per side. The chicken should be thoroughly cooked with a signature char. Let it rest before slicing.

   
   

Making the Homemade Dressing

While your chicken cooks, prepare the dressing:

• In a bowl, whisk together the olive oil, lemon juice, minced garlic, mayonnaise, anchovy paste, Worcestershire sauce, mustard, and salt and pepper to taste. When finished, add the grated Parmesan for creaminess.

  
  

Preparing the Croutons

1. Cube the Focaccia: Cut the rosemary focaccia into bite-sized cubes.

   
   

2. Toss and Bake: In a bowl, combine the focaccia cubes with olive oil and sprinkle with flaky sea salt. Spread on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown.

   
   

Assembling the Salad

1. Lettuce Base: In a large bowl, toss the torn romaine lettuce with dressing until evenly coated.

   
   

2. Add Chicken: Slice the rested blackened chicken and layer it over the salad.

   
   

3. Top with Croutons: Scatter the homemade rosemary focaccia croutons on top, finishing with an extra sprinkle of shaved Parmesan.