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Rach updates a favorite salad, the grilled chicken caesar, with a few mediterranean twists.
Ingredients
For the sesame croutons (OR substitute garlic and herb or garlic and parm cheese pita chips, lightly crushed, or roasted chickpeas, for vegan, homemade or store-bought)
- 3 tablespoons extra-virgin olive oil, EVOO
- 2 garlic cloves, crushed
- 2 tablespoons butter
- 3 cups sesame seed Italian bread, diced
- About 1/4 cup each grated Pecorino Romano and Parmigiano-Reggiano cheeses
- Black pepper
- 2 tablespoons za'atar seasoning, store-bought or homemade*
For the dressing (for vegan, substitute 3 tablespoons capers, drained, and 2 tablespoons nutritional yeast for the cheeses)
- 4 tablespoons tahini
- About 2 tablespoons, water
- 2 garlic cloves
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup Parmigiano-Reggiano cheese
- 2 teaspoons coarse black pepper
- 1/3 cup extra-virgin olive oil, EVOO
For the greens
- 10-12 cups chopped Romaine and flat kale, stemmed, combined
For the chicken
- 4 pieces boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons za'atar seasoning, store-bought or homemade*
- 2 tablespoons olive or safflower oil
*For the za’atar seasoning (keep in airtight container)
- 3 tablespoons ground sumac
- 2 tablespoons ground cumin
- 2 tablespoons sesame seed
- 2 tablespoons ground coriander, half a palmful
- 1 tablespoon marjoram
- 1 tablespoon dried thyme
- 1 teaspoon ground Aleppo pepper, or chili powder
Yield
Serves: 4
Preparation
Preheat oven to 375˚F.
Heat EVOO and garlic in skillet over medium heat, add butter to pan and melt butter. Add bread to pan and coat, season with cheeses, if using, pepper and za’atar. Arrange the bread on baking sheet lined with foil or parchment and bake to deep golden.
Combine the tahini, water, garlic, lemon juice, and mustard in food processor and process until smooth. Add cheeses or capers and yeast, pulse to combine with pepper, then stream in EVOO.
Combine the greens in large salad bowl.
Preheat a cast-iron skillet or griddle over medium-high to high heat.
Season the chicken with salt, pepper and za’atar. Add oil to pan, about 2 tablespoons, add chicken and cook 10-12 minutes turning occasionally. Rest chicken a few minutes then slice.
Toss greens with croutons and dressing, arrange on large board or platter and top with chicken.