INGREDIENTS
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
kosher salt
Black pepper
4 pieces boneless, skinless chicken breasts
1 egg yolk
1 tsp. Dijon mustard
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 tbsp. lemon juice, plus extra lemon wedges, for garnish
1/2 c. extra-virgin olive oil, plus 1 tsp.
3 romaine hearts, chopped
1/2 c. shredded mixed Mexican cheese
2 c. croutons
DIRECTIONS
- In a small bowl, mix cumin, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken in dry rub and set aside.
- Meanwhile, prepare salad dressing. In a medium jar, add egg yolk, mustard, garlic, Worcestershire, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Shake vigorously; refrigerate until ready to use.
- In a medium skillet over medium-high, heat remaining olive oil. Cook chicken until golden brown, about 4 minutes per side. Repeat with remaining chicken. Let rest 5 minutes, then slice.
- In a large bowl, toss romaine with dressing. Serve with chicken, Mexican cheese, croutons, and lemon.
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CL::JG
