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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Blackened Chicken Caesar Salad

As the days become longer and longer and the temperature rises, it makes me feel like spring has come early. With the warm memories of a sunny spring day, I find my body craving salad and the freshest ingredients I can find. I'm currently obsessed with this spin on a classic caesar salad. It's a must-try!

Blackened Chicken Caesar Salad

Serves 4


  • 1 bulb of Garlic

  • 2-3 tbsp Avocado Oil (divided)

  • 1 lbs Chicken Breast

  • 2 tsp Paprika

  • 1/2 tsp Sea Salt

  • 1/2 tsp Cayenne Pepper

  • 1 tsp Cumin

  • 1 tbsp Thyme

  • 1 tsp Black Pepper

  • 1/3 cup Extra Virgin Olive Oil

  • 1/2 Lemon (juiced)

  • 2 tbsp Dijon Mustard

  • 4 cups Romaine Lettuce (chopped)

  • 1/2 cup Cherry Tomatoes (halved)

  • 1/4 cup Pumpkin Seeds


  1. Preheat your oven to 420ºF.

  2. Peel away the skin from the garlic bulb so the cloves are showing. Use a knife to slice the top off the garlic head. Drizzle with avocado oil, season with a bit of sea salt and black pepper and wrap in foil. Bake it in the oven for 30 minutes.

  3. Remove garlic from oven and set aside until cool. Then reduce oven to 350ºF and lightly oil a baking sheet.

  4. Mix together paprika, salt, cayenne pepper, cumin, thyme and black pepper, in a bowl. Rub the chicken breasts with a bit of avocado oil then coat both sides evenly with the spice mixture.

  5. Heat a cast-iron skillet for 5 minutes over high heat (or until it is smoking hot). Place the chicken in the hot pan and cook for about 1 minute or until blackened to your liking. Flip and cook for another minute. Then place the chicken breasts on the baking sheet and bake in the oven for about10 minutes (or until the centre of the chicken is no longer pink).

  6. Meanwhile, make your creamy garlic dressing by taking your roasted garlic and squeezing it out into a food processor or blender. Add in olive oil, lemon juice, mustard and season with a bit of sea salt. Blend until creamy.

  7. Add chopped romaine, cherry tomatoes and pumpkin seeds to a large mixing bowl. Toss with the desired amount of dressing.

  8. Plate salad with blackened chicken. Season with fresh ground pepper. Enjoy!