Caesar Salad with Blackened Chicken

This is one of my favorite dinners. I started eating it when I first met my husband at a restaurant called Old Village Inn in Nyack, New York. They served a large Caesar salad with very spicy chicken and a side of bread and butter. So good!

This blackened chicken works well with any cool and creamy dressing. Serve with good, hot bread.

I purchase organic spices in bulk (4-8 ounces) and make large batches of blackened spice. Just store in an airtight container; even better to store in refrigerator of freezer.

Because of the dangers of raw eggs, I hard-boil mine and chop into dressing. This will make a couple cups of dressing and will be fine in the refrigerator for weeks.

A classic Caesar salad includes romane lettuce, croutons and anchovies. I omit anchovies, but use them in dressing. I add other lettuces and celery, depending on my mood.

Caesar Dressing

1 ½ olive oil/canola oil
2 T white vinegar
2 inches of anchovy paste
2 garlic pressed
3 T lemon juice + zest of one lemon
2 T Dijon mustard
2 t white pepper
½ cup parmesan cheese
2 hard-boiled eggs, chopped

Combine ingredients and whisk or blend in a blender

Blackened Spice Mix

1 cup Garlic Powder
1 cup onion powder
2/3 cup paprika
1/3 cup cayenne
2/3 cup oregano
1/3 black pepper
1/3 cup cumin
2/3 cup lemon peel
1/3 cup tumeric
salt

Mix all ingredients and store in an airtight container.

Blackened Chicken
4 ounces boneless, skinless chicken breast per serving
blackened mix
Slice chicken in strips and coat with spice mix. The heavier the coat, the spicier, so beware! If you like really mild food, don't cut chicken--just coat whole pieces and cut once cooked. Use canola or olive oil and cook in a skillet.

Plate salad with dressing tossed and mound chicken on top. Serve with hot bread.

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