END OF SUMMER CAESAR SALAD W/ BLACKENED CHICKEN

While summer is coming to an end and I’m grasping on to every last bit of these long, sunshine-filled days, at least the produce is BOMB. Seriously, I don’t know how anyone can go to their local farmer’s market right now without bringing home some luscious romaine, a multicolor heirloom tomato and some variety of gorgeous cucumber. I just had to bring it all together with this lemony, greek yogurt Caesar dressing that just makes everything POP! Topped with some crunchy sourdough croutons and blackened chicken OOO YES! This is such a delicious way to honor those veggies!

INGREDIENTS

1/4c greek yogurt
1/2 lemon, zest and juice
1/4c parmesan
1/4t garlic powder
1 dash worcestershire sauce
2T olive oil
1-2T water (depending on how thin you want it)

1 chicken breast
1/8t garlic powder
1/8t onion powder
1/8t thyme
1/8t salt
1/8t pepper
1/4t smoked paprika
Pinch-1/8t cayenne (to your spice tolerance)
1T olive oil

1 ear of corn, husked
1c cucumber, chopped
1c tomato, cubed
6-8c romaine, chopped/torn (sub any greens you have)

1 slices sourdough bread, cubed (sub any bread)
1/4t garlic powder
1T olive oil

Chives, chopped – optional
Parmesan – optional

INSTRUCTIONS

Whisk together yogurt, lemon zest and juice, parmesan, garlic powder, worcestershire sauce, olive oil, small pinch of salt and pepper, set aside.

Mix garlic powder, onion powder, thyme, salt, pepper, smoked paprika and cayenne together then rub all over the chicken breast and drizzle with olive oil. Bring a skillet or grill pan to medium-high heat (cast iron works best). Place the chicken in the pan and allow to sear for 5-6 minutes. Flip and reduce the heat to medium for 8-10 minutes, until cooked through. If its a really thick breast, throw it in a 375°F for 3-5 minutes to cook through without ‘blackening’ too much.

Grill corn until charred on all sides. (Could also broil but keep an eye on it!). Allow to cool then cut off the kernels.

Toss the sourdough cubes in olive oil, garlic powder and a touch of salt. Toast for until golden brown. (I used my toaster oven but a 425°F oven for 2-3 minutes will do the trick too.)

Assemble the salad using the corn, cucumber, tomato, romaine and croutons. Top it with some blackened chicken, chives and extra parmesan. Drizzle with a little dressing and toss.

ENJOY!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s