We're getting ready to griddle up
some boneless, skinless chicken breasts.
Today, I'm gonna show you guys
an update on a classic fave, chicken Caesar.
(audience applauds) Yum.
So, we're gonna make a sesame-tahini Caesar dressing.
So, the flavor of za'atar is actually very close
to a combination of thyme,
oregano, and marjoram.
If you put the three of them together,
it tastes like that leaf.
Then, we're gonna add a little bit of chili to it,
some sesame seeds, best friends cumin and coriander,
they go everywhere together, and sumac.
Three palmfuls of sumac is the base for our za'atar.
To that, we're gonna add two tablespoons each
or two palmfuls of sesame seed,
cumin and coriander.
(audience applauding) This is Aleppo pepper,
it's a Syrian chili powder.
Or, if you have chili powder, everybody does,
right, in the cupboard, this is a blend,
you can use a tablespoon of that as well,
or you can use the Aleppo.
And we're gonna put it on our croutons,
which I've already soaked in garlic,
equal amounts of olive oil and melted butter.
Now, we're gonna toast them in the oven
and we're gonna dress them with grated cheese,
Parm and Pecorino.
That's what we're gonna put in the dressing, too,
so you're gonna be down with this salad.
And we're gonna put our spices all over the top.
Now, tahini paste is just ground sesames,
and it can be super, super thick,
so we're gonna make a sauce or a dressing out of it.
You're gonna wanna have some bottled water on hand
so you can thin it out a little bit.
We started with about a quarter cup of our tahini paste,
keep it in the fridge after you open it.
To that, we're gonna add a splash of water
and we're going to add
a lemon,
a couple of cloves of garlic,
a fat tablespoon of Dijon,
Pecorino and Parm.
And we're gonna turn this on,
and we're gonna stream in some olive oil.
And just thin it out, and then taste it and adjust.
I add black pepper to this as well, adjust your pepper
and adjust your lemon juice if you want it
to taste more lemony.
I am going to get some za'atar on our chicken,
and when we come back, we'll get the chicken cooking
and we'll talk about the greens for our salad,
right after this. (audience applauds)
(upbeat music)
So guys, I cooled the chicken off for a second,
just so we could flip it over for you.
You let that chicken develop its caramelization
and get nice and dark before you turn it over.
I'm gonna toss the greens in the bowl,
and then I'm gonna pile everything on a big,
beautiful board, and put it in the middle of the table.
It makes it more appealing. (audience applauding)
I'm using a combination of flat kale,
or Tuscan kale, or some people call it dinosaur kale,
and romaine lettuce.
We're going to put half the croutons in here
and save some to throw up on top.
We don't want them to get soggy.
Then, our tahini dressing, down over the top.
Now, because this is television,
they put these tongs here.
We're gonna go to break, and guess what's gonna go down?
I'm gonna stick my arm in there up to my elbow
and toss the salad. (audience applauding)
I'll meet you back here in a couple.
So guys, we have our za'atar spice blend chicken breast.
Boneless, skinless chicken breast.
This is a super healthy, delicious dinner,
and it's going down over the top.
I told you this was a statement salad.
Look, it's like a mountain. (audience applauds)
Alright, then,
we just take some pretty shavings using a vegetable peeler
of your Parm and Pecorino-Romano.
(audience applauds)