Caesar Salad with Curry-Rubbed Chicken
Simple though it may be, I really love making this as a light meal with some good protein in any number of situations. Be it when I’m tired, when it’s hot out, or when we’re perchance in need of groceries AND motivation to go to the store.
We took a beautiful drive today through the Colorado mountains and on a little dirt road through Phantom Canyon – CO Hwy 67. I’ll post photos of that tomorrow in another post, as they really deserve a write up all of their own! We were exhausted afterward and K went in for a nap. With little motivation for anything more than leftover Chang’s Spicy Chicken from lunch yesterday, I took some chicken from the freezer and started thawing.
While K napped, I added some curry powder, cumin, garlic salt, and coriander to the chicken, rubbed it in and left the chicken to marinate. After K woke up and put the chicken on the grill, I made the dressing and prepped the salads. Yum!!! Next time, I might make a yogurt marinade with the curry and let the chicken marinate overnight to really allow the flavors to marry, but yum. I love this anyway.
1 chicken breast
1 large heart of romaine
2 tbsp olive oil
1/4 cup fresh grated parmesan cheese
fresh-squeezed juice of 1/2 lemon
garlic salt to taste
1 tsp curry powder
1 tsp cumin
1 tsp coriander
1 tsp garlic salt
(coats one chicken breast – for additional chicken pieces, adjust the recipe accordingly)
Mix the rub, then rub into chicken breast. Let marinate for 1 hour in fridge before grilling.
Start mixing the dressing and whisk together well at the bottom of your salad bowl until they form a paste. Add additional of any ingredients to taste.
Chop up rinsed hearts of romaine and mix in with the dressing.
Dish up into two bowls. Top with additional parmesan cheese, fresh ground pepper and the sliced chicken. Serve!
This is my father’s recipe for Ceasar dressing, and I absolutely love it!
I’m linking this to Souper Sunday at Kahakai Kitchen. Be sure to check out Deb’s blog every Sunday to see the other entries.