Cajun Chicken Caesar Salad
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
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
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.
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.
Put dressing on salad, toss, put chicken on top and serve.
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.