Blackened Chicken Caesar Salad Rice Bowl
Spicy blackened chicken over jasmine rice and crisp romaine with a creamy Greek yogurt Caesar dressing.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
A Caesar salad becomes a full meal with warm rice underneath and a spice-crusted chicken breast on top. The dressing swaps most of the oil and egg yolk of a classic Caesar for Greek yogurt, but keeps the anchovy, garlic, lemon and Parmesan that give it its flavor.
Why this recipe works
Blackening works by toasting a thick layer of spices against hot iron, which creates a dark, smoky crust without a grill. Warm rice under cold romaine gives the bowl contrast, and the yogurt dressing clings to the leaves without making them limp.
Ingredient notes
Anchovies are what make Caesar dressing taste like Caesar. Mashed fully, they melt into the dressing and do not taste fishy. Blackened does not mean burnt; pull the chicken if the spices start smelling bitter.
Common mistakes
- Starting with a cold pan, which leaves the spices pasty instead of crusted.
- Slicing the chicken immediately, which pushes the juices out.
What to serve with it
Croutons or cherry tomatoes are easy additions.
Meal prep
Keep the dressing in a separate jar and the romaine in its own container lined with a paper towel. Reheat only the rice and chicken.
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Cooking tips
Open a window or run the fan; blackening creates smoke. Dress the bowls just before eating so the romaine stays crunchy.
Swaps and variations
Use 1 teaspoon of Worcestershire sauce instead of anchovies; note that most Worcestershire also contains anchovy. Swap jasmine rice for brown rice or farro.
Storing and reheating
Refrigerate chicken and rice within 2 hours for up to 4 days; the dressing keeps 4 days. Reheat chicken and rice until hot (165°F / 74°C).
Recipe
Blackened Chicken Caesar Salad Rice Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
- For the dressing
- For the chicken
- For the bowls
You’ll need: cast-iron skillet; medium saucepan with lid; small bowl; whisk; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover, reduce to low and cook 12 minutes, then rest covered 10 minutes.
-
Whisk the yogurt, half the Parmesan, lemon juice, olive oil, anchovy paste, garlic and Dijon until smooth. Thin with a teaspoon or two of water if needed.
-
Mix the smoked paprika, garlic powder, thyme, cayenne and salt, and press it onto both sides of the chicken.
-
Heat a cast-iron skillet over medium-high heat for 3 minutes, add the neutral oil and turn on the kitchen fan. Cook the chicken 5 to 6 minutes per side, until the spice crust is very dark but not acrid and the thickest part reaches 165°F (74°C).
-
Rest the chicken for 5 minutes, then slice.
-
Divide the rice among 4 bowls, top with romaine, then the sliced chicken. Drizzle with dressing and sprinkle with the remaining Parmesan.
Questions
Is blackened chicken spicy?
It has moderate heat from the cayenne. Halve it or leave it out for a mild crust.
Can I use bottled Caesar dressing?
Yes, though this yogurt version is tangier and lighter.
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