A Caesar salad gets away with being so sparse in content because that dressing bullies anything in its path: Romaine, croutons, shavings of Parmesan, grilled chicken, all defer to that mighty dressing, and they like it that way. So it’s no surprise that the chopped Romaine in my fridge was just begging to be a Caesar salad, but I had other ideas.
I bought a bottle of Kerry Wood’s Healthy Salad Dressing recently after sampling it at Whole Foods a few weeks ago, and I’m totally in love with this dressing, big, bold flavors, New Orleans-style.
I marinated the chicken cutlets (purchased from one of the most amazing supermarkets I’ve ever seen, under the Queensboro Bridge, literally) in about 2 Tbls. of the dressing, more olive oil, Cayenne pepper, lemon juice, salt, pepper for about 40 minutes before cooking them in a shallow bath of sizzling-hot olive oil (a few minutes each side, or until no longer pink inside).
After the cutlets cooled, I gave them a rough chop, and tossed them in with the romaine — and more Kerry Woods’ dressing. So simple, so good.