Southwest Chicken with Caesar Salad is now a simple meal for me to prepare. Ryan has joined us for a few months and he doesn't like mayonnaise so instead of leaving his salad undressed, I made a vinaigrette for his salad.
I boned the chicken, made stock frone the bones and fried the skins for the dogs. Then I pounded the breasts to make them uniform thickness and salted, then seasoned them with:
Southwest Spice Rub
2 tbsp paprika
2 tsp ground coriander
1 tsp ground cumin
1 tbsp brown sugar
2 tsp Mexican oregano
1 tsp granulated garlic
2 tsp kosher salt
2 tsp black pepper
2 tsp mustard powder
1 tsp cayenne (optional, but it really helps)
I did the chicken on the BBQ. Two minutes each side over the heat then move to the centre off the heat to roast for 25-30 minutes total cooking time. I managed to overcook them slightly but they weren't burnt, just dryer than usual.
Caesar Salad Dressing
1 egg yolk
1/3 cup oil
1 tsp salt
1 tsp black pepper
few drops Worcestershire Sauce
anchovy fillet (I'm using Chinese Oyster Sauce instead which seems to work fine)
2 crushed garlic cloves
1/2 cup fresh grated parmesan
1 cup croutons (dry but not petrified alpine bread makes wonderful croutons)
lemon juice
First, put oil in a pan and toss the croutons with salt and pepper. Get a nice brown on them then put them aside to cool.
Emulsify the oil into the yolk then add the other ingredients and whisk. Toss the salad and croutons together first in the dressing. Then toss the salad with the Parmesan. Serve.
Vinaigrette
Two teaspoon oil, one teaspoon white balsamic vinegar, salt and pepper. I also added a few drops of fresh lemon juice. Whisk and toss the salad in the vinaigrette. Serve.
Everyone was happy with their meal and I felt better at being able to do something different for one guest without too much trouble.
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