Nashville Hot Chicken Buffalo Lemon Pepper Caesar Salad

Directions

Make the Buffalo Lemon Pepper Caesar Dressing

1. On a cutting board, using your knife make smashed garlic and salt.

2. Fold in anchovy paste, mix well and place into a mixing bowl. Add mustard, parmesan, lemon juice and yolk. Mix well.

3. Combine your oils in a bottle or cup and begin to drop tiny bits into your mixing bowl. Whisk while the oil drops into the bowl.

4. Start to slowly stream oil into the bowl while whisking. In order to allow it to emulsify go slowly and whisk constantly until oil is all mixed in.

5. Season with Spiceology Buffalo Lemon Pepper blend. Set aside.

Cook the Chicken

1. Season chicken thighs with olive oil and salt.

2. In a large oven-safe sauté pan on medium heat, place 1Tbsp of olive oil and bring to temp.

3. Once to temp, place chicken skin side down and render until the skin is golden brown.

4. While the skin browns, pre-heat your oven at 425 degrees.

5. Once the skin is golden brown, season bottom of thighs with Spiceology Nashville Hot Blend.

6. With skin-side up in the pan, place into oven and roast for 15-20 minutes or until thighs are 185 degrees internal temperature.

7. Remove from oven and pan and allow to rest. While resting dust the skin side with more Spiceology Nashville Hot blend.

Assemble the Salad

1. Chop romaine to your liking and toss with Buffalo Lemon Pepper Caesar Dressing and plate.

2. Place chicken thigh over the top sliced and add more parmesan.

3. Garnish with croutons and lemon wedge.