Filed under: Chicken, Salads | Tags: Caesar Salad, Chicken, Crouton, Salad
When I made my blackening spice blend I had this salad in mind. I wanted to make a light and healthy salad for dinner that was still tasty and satisfying. While one might think that I was doing this because it’s just after the New Year when everyone has a diet resolution, but that’s not the case. I don’t do resolutions, remember?
I wanted a light salad for dinner because my husband and I had plans to go to Friday brunch (without the kids.) While brunch may seem like no big deal, it is a big to-do here. There is a list of things you must see or do while in Bahrain: Visit the Tree of Life (we’ve tried four times but have yet to find it,) go to the souq, see the historical forts, and do brunch.
All of the hotels and many restaurants host a Friday brunch, but it isn’t what I would really consider brunch to be. Every brunch here starts after 12:30, there are no breakfast foods and it’s an all-you-can-eat-and-drink smorgasbord. My husband and I ended up deciding on Muju for their jazz brunch. And although there were no eggs or pancakes to be found, we thoroughly enjoyed ourselves. The drinks were flowing and the desserts were amazing. To be honest, their food wasn’t the best, but it did have a phenomenal view to make up for it.
With hindsight being 20/20, I can definitely say that this salad was the perfect light week night meal before a weekend of indulgence 🙂
Blackened Chicken Caesar Salad
1 lb boneless, skinless chicken breasts
¼ cup blackening seasoning
1 loaf of French bread (stale bread is best)
2 tablespoons olive oil
1 tablespoon salt
½ tablespoon garlic powder
1 teaspoon anchovy paste
2 garlic cloves, minced
1 tablespoon fresh lemon juice
11/2 teaspoons Worcestershire sauce
1/3 cup extra-virgin olive oil
1 head of iceberg lettuce, chopped
Parmesan cheese for serving
Divide the seasoning among the chicken breasts and rub in. Set aside.
To make the croutons: cut the French bread into cubes. Toss with olive oil, salt and garlic powder and toast in a 400 degree oven until golden brown, about 10 minutes. Croutons can be made one day a head of time and stored in an airtight container.
Heat a vegetable oil in a skillet over medium high heat. Cook the chicken breasts 5 minutes per side or until the outside is browned and it is cooked through.
While the chicken is cooking, combine the anchovy paste, garlic cloves, lemon juice,Dijon, and Worchershire sauce in a bowl. Slowly whisk in the EVOO.
To assemble the salad, toss dressing with the lettuce top with croutons and parmesan cheese. Serve the warm chicken on the side.
Dorie jumped on the “deconstructed” bandwagon that it seemed everyone was doing for a while. You couldn’t watch an episode of Top Chef without someone doing a deconstructed Caesar salad, meatloaf, or mole. Ok, maybe that was just one episode, but you get what I mean. While the idea was cool at first I admit, but deconstructing everything got a little old. So when I saw this week’s recipe, my immediate reaction was “this is so passé!” But I want to be a good member of the club, so I went along and tried it. Well…
I would eat it in a boat and I would eat it with a goat. And I will eat it in the rain. In the dark and on a train. And in a car, and in a tree. It was so good, so good you see. Thanks Dr. Seuss for such a great way to describe something I was surprised that I liked.
I didn’t have the sundried tomatoes Dorie called for, and arugula is very expensive here so I had to use regular iceburg lettuce; but even without this salad was outstanding. It’s simple enough for a quick lunch or dinner, but great enough to entertain with. Dorie’s simple vinaigrette was tasty, so I was skeptical about adding the dollop of mayo (well for me, miracle whip) on top. But, I think it was just that that made this salad over the top good. I also used the caramelized onion croutons from my tomato soup the other night.
This is another one that I know I will be making again, again, and again.