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.

Caesar Salad with Curry-Rubbed Chicken

(Printable Recipe)
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
ground pepper
garlic salt to taste

Curry Rub
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!

Serves 2.

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.

EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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10 Responses

  1. Absolute friggen YUM! I’m gonna have to make this!

  2. Joanne says:

    I love how you mixed and matched the spices for the chicken until you came up with a combo that worked! Sounds like one tasty salad.

  3. Judimae says:

    Erin, this looks delicious. I love the different spin on the Caeser Salad — it’s something that I know will taste good. I am now following your blog with Google Friend Connect as well as receiving your tweets. Thanks for sharing your love of cooking with all of us.


  4. @ Eric, please let me know what you think when you try!
    @ Joanne, thank you! It was tasty – and even better, fast, and easy!!
    @ Judimae, thanks for following in both places! I love sharing, and I do a little happy dance when I know that people enjoy being shared with! 🙂

  5. Now I’m craving for caesar salad…

  6. Hi Erin,
    Thanks for stopping by on my blog and the lovely words.
    You know what caesar salad was one of my first love(s) after coming to USA.The quality and variety of lettuce available in this country is amazing and now I am a hard core sucker of salads..salads are all I eat sometimes in restaurants!! 🙂
    I absolutely agree with you that marinating the chicken overnite brings in more dense and wonderful flavors.The salad looks crunchy and yum!!

  7. DarcyLee says:

    My husband and I are trying to eat better and lighter and this salad sounds amazing and full of flavor.

  8. Debinhawaii says:

    Such a great idea that combines two of my favorites curry chicken and caesar salad–this looks really delicious!

    Thanks for sending it to Souper Sundays–I will make sure I am at the potluck this week. 😉

  9. Melynda says:

    Hi Erin, sharing this great recipe on my Wednesday links. thanks.

  1. July 24, 2012

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