Easy and Fast Cajun Chicken Caesar Salad

This Cajun-spiced blackened chicken Caesar salad is an easy lunch, main dish, or supper for one or more. I'll tell you this one isn't a bore!

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2737.2 kcal

Equipment

1 Large Skillet Deep enough for bacon and chicken.
1 Cutting Board
1 Chef's knife
1 Large salad bowl
1 Tongs or Spatula

Ingredients

Main

¼ pound bacon
4 skinless boneless chicken breast halves - cut into strips
1 teaspoon Cajun seasoning
1 tablespoon light olive oil
1 head romaine lettuce- rinsed dried and chopped
½ cup Caesar salad dressing
⅓ cup grated Parmesan cheese

Instructions

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; crumble and set aside.
In a preheated skillet, add chicken, seasoning mix, and oil. Cook until chicken is golden brown and cooked through. Remove from heat and set aside.
In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese, and crumbled bacon; toss and place on individual salad plates. Top with chicken and serve.

Notes

1. For truly crispy bacon, cook it slowly over medium heat, allowing the fat to render completely. You can reserve a small amount of the rendered bacon fat to cook the chicken for an extra layer of flavor.
2. When cooking the chicken, ensure the skillet is hot and avoid overcrowding the pan. Cook in batches if necessary to achieve a proper sear and "blackened" effect, which contributes significantly to the Cajun flavor profile. Uniformly cut chicken strips will ensure even cooking.
3. Always dry your romaine lettuce thoroughly after rinsing. Excess water will dilute the dressing and prevent it from adhering properly, leading to a less flavorful salad.
4. Dress the salad just before serving to maintain the crispness of the lettuce. Consider adding homemade or high-quality store-bought croutons for added texture and crunch.