We adore Caesar salad, and adding cajun chicken adds a fresh twist full of flavors. This salad is perfect as a meal on its own for lunch or dinner. 

 

This salad pairs well with a glass of dry Chardonnay.

 

Yield 4 servings

 

Croutons

3⅓ cups cubed gluten-free bread

⅓ cup olive oil

¾ tsp garlic powder

¾ tsp onion powder

½ tsp dried oregano

 

Chicken

2 large boneless skinless chicken breasts, sliced horizontally in half. 

1 tsp coconut sugar

1½ tsp paprika

1 tsp dried oregano

1 tsp salt

½ tsp garlic powder

½ tsp onion powder

½ tsp chili powder

¼ tsp cayenne pepper

⅛ tsp ground pepper

2 Tbsp olive oil

 

Caesar Dressing

3 oz. anchovy fillets in olive oil

1 Tbsp dijon mustard

2 lemons, juiced

2 garlic cloves

½ cup olive oil

Salt and pepper

1 head Romaine lettuce, chopped

Shaved parmesan Reggiano

 

 

To make the croutons, preheat the oven to 350℉. Pour the olive oil, garlic powder, onion powder, and oregano into a small bowl. Whisk to combine. 

 

Put the cubed bread into a bowl, pour the oil mixture onto the cubes, and toss to coat. 

 

Place the seasoned cubes onto a baking sheet and bake, stirring them after 10 minutes, until golden brown. Approximately 20 minutes. 

 

To make the chicken, add the coconut sugar, paprika, oregano, salt, garlic powder, onion powder, chili powder, cayenne, and ground pepper, into a small bowl whisk to combine. 

 

Using your hands, rub the seasoning onto the 4 chicken halves on both sides. 

 

Heat a skillet to medium-high and add 2 Tbsp olive oil. Once the oil is hot, sauté the chicken, turning halfway through, until the chicken is cooked through and golden. Once done, remove the chicken from the pan to cool. 

 

Add anchovies, mustard, lemon juice, garlic, and olive oil to a food processor. Blend to combine. Season the dressing with salt and pepper to taste. 

 

Put the chopped romaine into a large bowl and drizzle a portion of the dressing over the leaves. Toss to coat. Add additional dressing to your liking. 

 

Divide the dressed lettuce between four plates. Slice the chicken breasts and place them on the salad. Add the croutons and fresh parmesan Reggiano to the salad and serve. 

 

Just Salt It, and enjoy!