Last night I cooked up a new recipe, and it just so happened that it turned out really good (you never know which direction new recipes could go). Since we enjoyed it so much, I thought I'd share it with you . . .
I've never attempted to make my own blackening spice for Blackened Chicken, but this turned out to be a great combination of spices. I'll definitely be using this over, and over again.
Blackened Chicken Salad (adapted from Mille @ RecipeZaar.com--click here to see her full recipe)
There were a few ingredients that Mille's recipe called for that I didn't have on hand, so I just left them out. Here's what I did:
- 1 TSP of the following spices: basil, thyme, garlic powder, black pepper, kosher salt, onion flakes, paprika
- 2 TSP cayenne pepper
Here's how it turned out . . .
This makes a nice sized batch of blackening seasoning, so I took 3 small chicken breasts and sprinkled the chicken on both sides with the seasoning. I didn't use all of the seasoning, but just enough to coat the chicken really well.
**Note to self: Never, ever sniff cayenne pepper because you "want to see what it smells like." My nose hairs were singed right off for about half an hour after making this stuff.
I put the chicken in an airtight container and left it in the refrigerator overnight. Then, after work the next day, I drizzled about 1 TBSP olive oil in a skillet and grilled the chicken. Diced it, and put it on top of a hearty salad complete with broccoli, carrots, celery and lettuce.