---
title: Bloody Mary Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bloody-mary-chicken-556f4ec0fd2cb9c7198b4567
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: []
tags:
  - Gluten Free
rating: 4.0
rating_count: 4100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bold brunch flavors translate beautifully to a savory dish
image: "https://images.recipes.furrysalamander.com/bloody-mary-chicken.avif"
---

Preheat oven to 400 degrees. Halve, peel, and thinly slice ¼ of the @red onion{1%unit}. Place in a #medium bowl{} with 1 tbsp @white wine vinegar{3%tbsp} and set aside to pickle. Mince or grate the @garlic{3%cloves}. Peel the @carrots{2%medium}. Using a peeler, shave the carrots and @celery{2%stalks} into ribbons. Place the vegetable ribbons in a #medium bowl{} of ice water and set aside.

Cook the chicken: season the @chicken breasts{2%pieces} with @blackening spice{1%tsp}, coating all sides. Heat 1½ tbsp @olive oil{3%tbsp} 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}.

Add the @pancetta{4%strips} 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.

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

Tear the @romaine lettuce{1%head} leaves into bite-sized pieces. Drain and dry the celery and carrot ribbons. Roughly chop the @black olives{½%cup}. Thinly slice the chicken against the grain.

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!