Espresso and Lime

Make the ciabatta croutons...
0 Preheat your oven to 375 degrees
2 Tear a small loaf of ciabatta into crouton sized pieces
3 Place the ciabatta on a parchment paper lined baking sheet and drizzle with olive oil
4 Toss until all of the ciabatta is lightly coated in olive oil and sprinkle generously with garlic salt and black pepper
5 Bake the croutons, tossing them occasionally, until they are golden brown and crisp
Make the tzatziki sauce...
7 Combine 1 1/4 cups of greek yogurt with the garlic, dill, lemon juice, olive oil, salt and pepper in a medium bowl
8 Grate the english cucumber and place the shreds into a fine kitchen towel or cheesecloth 
9 Squeeze the towel to remove excess liquid from the cucumber
10 Add the drained cucumber shreds into the other ingredients and mix until everything is fully incorporated
Make the blackened curry chicken....
12 Slice 2 boneless skinless chicken breasts in half lengthwise to create thin cutlets, drizzle with olive oil and generously season with your favorite curry spice blend
13 Place a large skillet over medium to medium high heat and cook the chicken in a single layer until it is cooked through and both sides are deeply golden and crisp
14 Transfer the blackened curry chicken onto a cutting board to rest while you assemble the salad
Assemble the salad...
16 Add a layer of mixed greens or chopped romaine in large salad bowls
17 Top with chopped tomatoes, cucumber, sweet bell pepper and red onion
18 Slice the chicken and layer it over the salad
19 Garnish with ciabatta croutons, crumbled feta and tzatziki sauce