Loaded Blackened Chicken Caesar
Who doesn't love a Caesar salad? All of these flavors blend so well together. This one is loaded with omega-3s from the eggs, vitamins C, E, & K from the avocado, and an immunity boost from the tomatoes.
- 2 large chicken breasts
- 1/4 bunch of romaine lettuce
- 2 eggs, hard boiled and sliced
- 1/2 cup cherry tomatoes
- 1 medium avocado, sliced
- 1/2 cup red onion, sliced
- 1 tbsp avocado oil
- 1 tbsp paprika
- 1/4 tsp cumin
- 1/4 tsp Italian seasoning
- 1/2 tbsp thyme, dried
- 1/2 tbsp onion powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground pepper
- 1-2 pinch cayenne pepper
- 1 tbsp avocado oil
Preheat oven to 450°F
Combine the rub ingredients in a small bowl. Coat the chicken breasts with 1 tbsp avocado oil and slather them with the rub ingredients
In an iron skillet on high, heat 1 tbsp of avocado oil and add the chicken. Brown the chicken for about 3 minutes on each side and transfer to the oven for 12 to 15 minutes.
While the chicken bakes, add the other salad ingredients to a large bowl.
When the chicken is cooked through, let it rest for a few minutes. Once it is cool enough to handle, slice or dice it and add to the salad.
Carefully toss the salad to coat with Caesar dressing
- ½ cup of paleo mayonnaise (avocado or olive oil based)
- 2 cloves garlic, finely minced
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice or juice from ½ lemon
- 1 tsp Worcestershire sauce
- ½ tsp Dijon mustard
- ¼ tsp fresh ground pepper