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Southwestern Twist on Classic Chicken Caesar Salad Recipe

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Ingredients

Adjust Servings:
5 boneless skinless chicken breasts
olive oil
1 (1 1/3 ounce) package fajita seasoning mix
1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
3/4 - 1 cup black beans (rinsed and very well drained or use corn niblets)
1 1/2 cups garlic-flavored croutons (or use as much as desired)
1/3 cup grated parmesan cheese
1 - 2 red bell pepper, seeded and sliced into rings
1/4 cup grated parmesan cheese (or to taste)
1 cup mayonnaise
2/3 cup parmesan cheese
1/2 cup sour cream
1/2 teaspoon cumin
2 anchovy fillets

Nutritional information

750.7
Calories
362 g
Calories From Fat
40.3 g
Total Fat
13.5 g
Saturated Fat
143.7 mg
Cholesterol
1351.6 mg
Sodium
43.2 g
Carbs
8 g
Dietary Fiber
8.6 g
Sugars
55.3 g
Protein
496g
Serving Size

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Southwestern Twist on Classic Chicken Caesar Salad Recipe

Features:
    Cuisine:

    This dressing is awesome, wow! Really creamy but not at all hot from the chipotle pepper. I took your advise and made this 24 hours in advance to allow the flavours to all come together. Thank you Kitten for another winner.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Southwestern Chicken Caesar Salad With Chipotle Dressing, I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :), This dressing is awesome, wow! Really creamy but not at all hot from the chipotle pepper I took your advise and made this 24 hours in advance to allow the flavours to all come together Thank you Kitten for another winner , The dressing is outstanding as is the salad but the dressing–OH WOW! I made the dressing using yogurt for the sour cream and omitting the anchovy (don’t do those) The dressing was made this morning and used a little on my roast beef sandwich at lunch Very good! For the salad, I didn’t have fajita seasoning mix so used your recipe #76616 After misting the chicken breasts with olive oil I rubbed the taco seasoning into the chicken and cooked them on the George Forman grill This is a wonderful dinner salad


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    Steps

    1
    Done

    Brush Olive Oil Over the Chicken Breasts, Then Sprinkle the Fajita Seasoning Onto Both Sides.

    2
    Done

    Grill Over Medium-High Heat About 6 Minutes Per Side (or You May Broil).

    3
    Done

    Allow to Cool Then Slice Into Strips; Set Aside.

    4
    Done

    For the Dressing; in a Blender or Food Processor Combine Mayonnaise, 2/3 Cup Parmesan Cheese, Sour Cream, Cumin, Anchovy Fillets, Green Onions, Dijon Mustard, Chipotle Pepper, Fresh Garlic, Worcestershire Sauce and Black Pepper; Process or Blend Until Smooth Then Season With Salt If Desired.

    5
    Done

    Place the Lettuce in a Large Glass Bowl, Add in Black Beans; Toss to Mix.

    6
    Done

    Top the Salad With Croutons and Red Bell Pepper Rings and Cooked Chicken Slices, Then Sprinkle With About 1/3 Cup Grated Parmesan Cheese (or Any Amount Desired).

    7
    Done

    Drizzle the Dressing Over the Salad or Serve Dressing on the Side.

    8
    Done

    Delicious!

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    Hope Lewis

    Seafood sensation known for his fresh and flavorful fish dishes.

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