Ingredients
- For the Roasted Garlic:
- 1 garlic bulb
- 1 tsp extra virgin olive oil
- Sea salt and black pepper, to taste
- For the Blackened Chicken:
- 1 lb 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 tsp extra virgin olive oil
- For the Dressing:
- Roasted garlic (from above)
- 1/3 cup extra virgin olive oil
- 1/2 lemon, juiced
- 2 tbsp Dijon mustard
- Sea salt, to taste
- For the Salad:
- 4 cups kale leaves, chopped
- 1/2 cup radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pumpkin seeds
Instructions
- Roast the Garlic:
- Preheat oven to 420°F (216°C).
- Peel away the skin from the garlic bulb to expose the cloves. Slice the top off the garlic head.
- Drizzle with 1 tsp olive oil, season with a pinch of sea salt and black pepper, and wrap in foil.
- Bake for 30 minutes. Remove from oven and allow to cool. Reduce oven temperature to 350°F (177°C).
- Prepare the Chicken:
- In a small bowl, mix paprika, sea salt, cayenne pepper, cumin, thyme, and black pepper.
- Rub chicken breasts with olive oil and coat both sides evenly with the spice mixture.
- Heat a cast iron skillet over high heat until smoking hot (about 5 minutes). Sear chicken for 1 minute on each side until blackened.
- Transfer chicken to a lightly oiled baking sheet and bake in the oven for 10 minutes or until the center is no longer pink.
- Make the Dressing:
- Squeeze the roasted garlic cloves into a food processor or blender.
- Add olive oil, lemon juice, Dijon mustard, and a pinch of sea salt.
- Blend until creamy.
- Assemble the Salad:
- In a large mixing bowl, combine kale leaves, radishes, cherry tomatoes, and pumpkin seeds.
- Toss with your desired amount of dressing.
- Serve:
- Plate the salad and top with sliced blackened chicken.
- Season with freshly ground black pepper, if desired.
Enjoy your flavourful, mood-boosting Kale Caesar Salad with Blackened Chicken!
