Bloody Mary Chicken

🥘 Ingredients

• black olives
  ½ cup
• black pepper
  1 tsp
• blackening spice
  1 tsp
• carrots
  2 medium
• celery
  2 stalks
• chicken breasts
  2 pieces
• garlic
  3 cloves
• horseradish powder
  1 tsp
• hot sauce
  1 tsp
• olive oil
  3 tbsp
• pancetta
  4 strips
• red onion
  1 unit
• romaine lettuce
  1 head
• salt
  1 tsp
• tomato paste
  2 tbsp
• white wine vinegar
  3 tbsp

🍳 Cookware

• medium bowl
• medium bowl
• medium pan
• baking sheet

1. 

   1

   Preheat oven to 400 degrees. Halve, peel, and thinly slice ¼ of the red onion . Place in a medium bowl with 1 tbsp white wine vinegar and set aside to pickle. Mince or grate the garlic . Peel the carrots . Using a peeler, shave the carrots and celery into ribbons. Place the vegetable ribbons in a medium bowl of ice water and set aside.

   red onion: 1 unit, white wine vinegar: 3 tbsp, garlic: 3 cloves, carrots: 2 medium, celery: 2 stalks
2. 

   2

   Cook the chicken: season the chicken breasts with blackening spice , coating all sides. Heat 1½ tbsp olive oil in a medium pan over medium-high heat. Add the chicken and cook ⏱️ 4 minutes per side, until the exterior is slightly charred. Transfer chicken to a baking sheet and bake until cooked through ⏱️ 8 minutes .

   chicken breasts: 2 pieces, blackening spice: 1 tsp, olive oil: 3 tbsp
3. 

   3

   Add the pancetta to the same pan and cook over medium heat ⏱️ 4 minutes , until golden brown and crispy. Set the pancetta aside, keeping the drippings in the pan.

   pancetta: 4 strips
4. 

   4

   Make the tomato-horseradish vinaigrette: reduce heat to low and whisk 2 tbsp tomato paste and the minced garlic into the pancetta drippings. Cook ⏱️ 1 minute , stirring, then remove from heat. Whisk in 1 tsp horseradish powder , remaining white wine vinegar, 2 tbsp olive oil, and hot sauce to taste. Season with salt and black pepper .

   tomato paste: 2 tbsp, horseradish powder: 1 tsp, hot sauce: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
5. 5

   Tear the romaine lettuce leaves into bite-sized pieces. Drain and dry the celery and carrot ribbons. Roughly chop the black olives . Thinly slice the chicken against the grain.

   romaine lettuce: 1 head, black olives: ½ cup
6. 6

   Toss lettuce, celery, carrot, pickled red onion, and olives together and mound on a plate. Top with the pancetta and sliced chicken, then drizzle with the tomato-horseradish vinaigrette. Enjoy!