Categories: Meals
Ingredients
- 2 Romaine Hearts
- 2 Garlic Cloves
- 4 oz. Grape Tomatoes
- 1 Shallot
- 2 Boneless Skinless Chicken Breasts
- 1 Tbsp. Blackening Seasoning
- 11/2 oz. White Rice Flour
- 3 oz. Mayonnaise
- 11/2 oz. Grated Parmesan Cheese
- ⅓ fl. oz. White Wine Vinegar
Directions
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Hold romaine head at root end and chop coarsely. Mince garlic. Halve grape tomatoes. Peel and slice shallot into very thin rounds. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and blackening spice.
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Line a plate with a paper towel. Toss shallots in a small bowl with rice flour until evenly coated, then shake off excess. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Add shallots to hot pan. Cook, stirring constantly, 2-3 minutes, or until shallots are golden brown. Larger shallots may soak up oil. If pan gets dry, add 2 tsp. olive oil. Remove crispy shallots to towel-lined plate and season with a pinch of salt and pepper. Reserve 2 tsp. oil in pan for cooking chicken.
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Heat pan used to cook shallots over medium heat. Add chicken to hot pan and cook 5-6 minutes per side, or until well-browned and chicken reaches a minimum internal temperature of 165 degrees. Remove from pan and let rest at least 5 minutes. True to its name, spices on chicken will blacken when cooked. This is ideal, as toasting spices brings out more flavor.
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While chicken cooks, combine mayonnaise, half the Parmesan (reserve remaining for topping salad), white wine vinegar, garlic, and ¼ cup water in a medium mixing bowl. Stir to combine and season with ½ tsp. salt and ¼ tsp. pepper. Its thickness should be like a creamy salad dressing. Add water 1 tsp. at a time to adjust to desired consistency, if needed.
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Add chopped romaine and grape tomatoes to bowl with dressing and toss to combine. Taste and season with a pinch of salt and pepper, if desired.
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Place a serving of salad on a plate. Slice chicken into ½" pieces and serve in front of salad. Garnish salad with crispy shallots and remaining Parmesan cheese.