Buffalo Caesar Bowls With Za’atar Chicken

Ingredients

FOR THE QUICK-PICKLED VEGETABLES

½ cup julienned carrot (about 1 carrot)

¼ cup thinly sliced red onion

½ cup julienned celery (about 2 stalks)

2 tablespoons red wine vinegar

FOR THE CAESAR DRESSING

½ cup Homemade Mayo (page 251)

2 oil-packed anchovy fillets (or 1 teaspoon anchovy paste)

1 garlic clove, peeled

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

1 tablespoon red wine vinegar

½ teaspoon Dijon mustard

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR THE CHICKEN

1 pound boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

2 teaspoons za'atar seasoning

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR THE SALAD

3 cups finely chopped romaine lettuce

3 cups finely chopped stemmed and deribbed kale

1 red radish or watermelon radish, thinly sliced 2 tablespoons toasted sesame seeds

½ cup crumbled blue cheese (omit for dairy-free, paleo, and Whole30)

½ cup Buffalo sauce (I like The New Primal medium Buffalo sauce)

Directions

QUICK-PICKLE THE VEGETABLES: In a large salad bowl, combine the carrot, onion, celery, and vinegar. Toss to coat. Set aside to "pickle" while you prepare the dressing.

MAKE THE CAESAR DRESSING: In a food processor or blender, combine the mayo, anchovies, garlic, lemon juice, vinegar, mustard, salt, and pepper. Blend until smooth. Set aside. (This keeps for 5 to 7 days in the refrigerator.)

MAKE THE CHICKEN: Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform ½-inch thickness. Pat dry with paper towels.

IN a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts on both sides with the za'atar, salt, and pepper.

Carefully place the chicken in the hot skillet and cook until golden brown on both sides and cooked through, 3 to 4 minutes per side.

Transfer to a cutting board and let rest for 5 minutes before cutting.

MEANWHILE, MAKE THE SALAD: Add the romaine and kale to the pickled vegetables in the salad bowl. Next, add the radish, sesame seeds, and your desired amount of Caesar dressing. Toss until well combined and evenly coated with dressing.

TO SERVE: Cut the chicken into bite-size pieces and add to the salad, along with the blue cheese (if using). Toss to combine.

DRIZZLE with the Buffalo sauce immediately before serving.