What had originally started out as an easy and effortless dinner ended up being an inspiration for this blog post! Equipped with a Caesar salad kit and some chicken breasts, I sought out to make a simple blackened chicken Caesar salad… however, my plans were thrown asunder when I realized the salad kit didn’t come with any Caesar dressing! After a few minutes of rummaging through the fridge and freezer, I came up with this un-Caesar salad, consisting of romaine, parmesan, bacon, corn, and red peppers, all bound together with a barbeque ranch dressing, topped with a blackened chicken breast. I hope this post might inspire you to not get frustrated by cooking blunders and mishaps, but to use them to your advantage, to get creative, and to perhaps even leave your comfort zone!
As an after-note, I thought this salad would have really been kicked up a notch with some crunched up corn chips (which we, for once, did not have in our cupboards!).
2 chicken breasts
2 tbsp Cajun spice
1 Caesar salad kit sans dressing (or 3 big handfuls chopped romaine, some shredded parmesan, and chopped bacon bits)
1/4 red pepper, chopped
1/3 c corn kernels
1/4 c ranch dressing
2 tbsp barbeque sauce
1. First, heat a cast iron skillet over medium-high heat. Liberally coat the chicken breasts in the Cajun spice. When the pan is hot, lay down the breasts (no grease necessary as long as your pan is seasoned properly) and cover with a lid. Let cook 10 minutes.
2. Meanwhile, cover the corn kernels in water and microwave 5 minutes, then drain. Run cool water over until no longer warm, and drain well. Combine with the remaining ingredients in a large bowl.
3. Flip the chicken breasts and cook another 10 minutes. To check if they’re done, stick a thermometer in the thickest part and see if it registers 165F. If you don’t have a thermometer, simply cut into the thickest part and make sure no pink remains, and the juices that flow out are clear.
4. Slice the breasts and place them on top of the salad, and enjoy your fabulously non-Caesar salad!