When I was growing-up Caesar salad was never complete without blackened Cajun spiced chicken. I’m not sure why but that was the rule in my house. A few months back the hankering for Caesar hit hard and with no Cajun spice in sight I sulked around until an idea bubble burst and I recalled the red oozing sack of Massaman curry sitting in my fridge. Call me crazy, but my ‘Thai Cajun chicken’ using Massaman curry in place of the Creole dry rub gives the classic a serious run for its money.
There’s no secret to the magic of Caesar dressing, it’s in the fat baby. But who has time for fat when we live in bikini weather year-round? Not me, that’s who. This Caesar dressing breaks all the rules but doesn’t compromise a minute of flavor. One bite and I promise you’ll be converted, and with zero fat I stock a tub of this sweet sauce in my fridge at all-times and I guarantee you’ll start doing it too.
And did I mention homemade croutons? Homemade croutons. There I said it twice.
Ingredients:
Non-fat Caesar dressing:
1 clove garlic
1/3 c plain, non-fat yogurt
1/2 teaspoon Worchester sauce
1/2 teaspoon fish sauce
1 teaspoon Dijon mustard
1 tablespoon parmesan cheese
pepper to taste
Salad fixin’s
1 chicken breast
2 tb massaman curry paste
2-3 slices of bread
1 head of lettuce
2 tablespoons parmesan cheese
Start by heating your pan on medium. Then cube the sliced bread into 1-1 ½ inch pieces. It doesn’t matter what kind of bread you use here. Add a bit of olive oil to the pan and then dump the cubed bread into the mix, sprinkle with salt and pepper for taste. Allow the bread to reach a nice golden brown.
While your croutons toast begin pounding the chicken. I don’t have a meat tenderizer so I just used my som tom pestle like a rolling pin but get creative. You can use the back of a water glass or any flat, semi-heavy object. Place the chicken into a plastic bag and start rolling or pounding.
I buy my glistening Massaman curry in the market because it’s worlds-better than the packaged stuff at the grocer’s but buy whatever is most convenient for you. Add about 2 tablespoons of the curry into the plastic bag and spread the seasoning until it coats the chicken.
By this time your croutons should be ready to leave the pan. Keep the heat on medium and add a bit more olive oil to the pan. Then transfer the chicken to the hot pan and let brown skin-side down, cook for 5-7 minutes on each side. Once finished remove from the pan and allow to cool for 3 minutes before slicing – this will keep your chicken juicy.
While the chicken cooks get started on the Caesar dressing. Use the garlic dicing technique I showed you last week with one clove of garlic. (http://bangkok.coconuts.co/2013/08/14/how-make-kick-ass-carbonara-10-minutes) Then add the rest of the wet ingredients and cheese and mix it until smooth. If you don’t have Worchester sauce you can try a bit of Maggi sauce however I can’t guarantee this because I haven’t tried it.
Wash and chop your lettuce. If you don’t have a salad spinner then place the washed lettuce into a dry dishtowel. Roll the dishtowel up, grab hold of each end and spin the towel in the air to release the water. Now add the lettuce, croutons, dressing and a bit more parmesan cheese and toss all ingredients.
Slice the chicken into thin piece and plate atop the tossed salad and allow your mouth to indulge into this cheater Cajun chicken Caesar salad! 
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