Brussel & Bib Chicken Caesar Salad

I love a warm component to a salad. With the crunch from the sunflower seeds and the salty from the parmesan cheese. This will give you that classic caesar taste, but also fill you up.

Total Time: 2hr 30 min (30 min no sous vide)

Servings: 2-3

Ingredients

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1 lb Brussel Sprouts

1 red onion

1 tbsp Garlic salt

1 tsp onion powder

1 lb fingerling potatoes

1 lb chicken thighs

4 tbsp Caesar dressing (Gotham greens)

1 tbsp Grillville seasoning (Stephanie Izards)

1 tsp Sunflower seeds

1 tsp pepper

1 tsp Chili powder

½ cup grate parmesan

1 head butter lettuce 

1 tsp red pepper flakes 

To Do

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1.  Sous vide chicken thighs first! Set it up to 165. While your water is heating up, put your raw chicken thighs in a bowl and cover generously with grilling seasoning. It is salty all on its own so don’t add anymore salt. Toss in bowl until covered. Then transfer to a gallon ziplock bag. Once water is up to temp. Add chicken and cook for 1:30- 2 hours in water.  *** (If you don’t have a sous vide and not that kind of time, no worries! All you need to do is season the chicken thighs on both sides. Get a dutch oven or pan, add olive oil and sear on both sides for 4-5min. Flip once and cover for the second half of the sear. Always make sure to temp your chicken 165 degrees internally is the space spot!)

2.  When there is a bout an hour left on the chicken you are going to turn your oven on too bake at 400 degrees.

3. Then cut your potatoes in half and put them in your aluminum or parchment paper covered sheet pan. Toss them with OO, garlic salt, onion powder and dried oregano. Bake for 15 min. While they cook, slice onion into strips + use a mandolin to shave your brussel sprouts.

4. Take the potato tray out after 15 min. Add OO + red onion + brussel sprouts to the other side of the tray. Toss with chili powder and sea salt. Bake the whole tray for another 15 min. Until potatoes are crispy and brown on all things on the tray.

5. Your chicken should be done by now. Take the bag of chicken out and put it in an ice bath. Then once cooled, take chicken out and pat dry with paper towels. Get a pan hot, add OO and sear off chicken thighs by pressing them flat into the hot pan. Until GBD (Gold brown & Delicious). Take the potato and veggie tray out of the oven.

6. Chop up your butter lettuce, add potatoes, brussels, red onion, caesar dressing, sunflower seeds, red pepper flakes and toss. Finish with sliced chicken thighs, cracked pepper and grated parmesan. Enjoy!