Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

My second entry for the Karoun Dairies Blogger Recipe Challenge is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!

 Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

2 Tablespoons canola oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons smoked paprika

1 teaspoon light brown sugar

1 teaspoon cajun seasoning 

¾ teaspoons garlic powder

¾ teaspoons onion powder

½ teaspoon mustard powder

½ teaspoon salt

½ teaspoon white pepper

1 (8 oz) package Gopi Paneer 

2 cups chopped romaine lettuce

2 cups Butter lettuce, torn into bite sized pieces

2 cups finely shredded kale

1 cup thinly shaved fennel

1 cup sliced seedless cucumbers

¼ cup thinly sliced shallot

¼ cup fresh basil leaves, thinly sliced

¼ cup flat leaf Italian parsley leaves

½ teaspoon Cajun seasoning

1/3 cup buttermilk ranch dressing

Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. 

Preheat a grill pan or outdoor grill to high heat. 

Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.

In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.