1 head Romaine lettuce

2 cups croutons (recipe below)

3 strips bacon, coarsely chopped

2 boneless, skinless chicken breasts

4 tbsp. Brass Ring Cajun Spice - or 1/2 cup BR Coating Mix with Cajun in it

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Sauce

2 tbsp. lemon juice

2 - 4 cloves garlic, minced

1 tsp Worcestershire sauce

1 1/2 tsp anchovy paste

1 1/2 tsp Dijon mustard

1 cup mayo or Greek yogurt

1/2 cup finely grated Parmesan cheese

1/4 tsp Brass Ring Original

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Instructions

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Whisk lemon juice, garlic, Worcestershire sauce, anchovy paste, Dijon mustard and BR Original until well blended. Add mayo and whisk until creamy. Stir in Parmesan cheese.

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Coat chicken in BR Cajun Spice and bake at 350 F for 15 mins or until done. Could also use some Brass Ring Coating Mix with Cajun already mixed in, if desired. If so, you will not need to add the 4 tbsp Cajun.

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Put dressing on salad, toss, put chicken on top and serve.

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Homemade croutons:

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Take 1 large loaf (French, sour dough, Italian), cut into pieces, 1.5" x 1.5" x .5". In bowl mix a little bit of butter/margarine, 1 tsp BR Original, and a smidge of parsley. Heat pan on med-high. Toss all ingredients into pan, stir and fry until bread is golden brown. Absolutely delicious and if you make extra, they will last in the fridge for up to a week.