Sunday, September 20, 2009

Tex Mex Chicken Caesar Salad

So, I have to be honest- I was in a hurry with this recipe and somethings didn't turn out as well as I would have wanted. But, I think it's worthy of another whirl, so I am posting it in hopes of you leaving your tips and suggestions, I think it will be better now that I have re-written the directions and tweaked just a few things! The dressing is great, but if your making the salad for more than 3 people, double the dressing!

2 heads of romaine, chopped
1 avocado, diced
1.5 lbs of chicken (I used tenderloins)
1/2 cup parmesan

Chicken Seasoning: combine ingredients in a bowl
1/2 cup olive oil
1 TBSP chili powder
1 tsp cumin
pinch of salt

Homemade Croutons:
3 cups of french bread, cubed
1/2 cup of parmesan cheese, grated
3 TBSP olive oil
1 TBSP chili powder
1 clove garlic

1/4 cup olive oil
2 cloves garlic, minced
2 lime, juice & zest
2 TBSP cilantro, finely chopped
1 TBSP dijon mustard
2 tsp Worcestershire Sauce
1/2 tsp red pepper flakes
shake of pepper

Preheat your oven to 375 for the croutons. Then start with your chicken. Wash it and mix the "chicken seasoning" in a bowl, put the chicken in and make sure the seasoning is equally distributed. You are going to grill that for a few minutes on the BBQ and then cut it into stripes or chunks.
Next, put your cubed bread in a bowl, drizzle 3 TBSP olive oil over top and sprinkle 1 TBSP chili powder and 1 clove garlic and mix it up well. Pour them out onto a roasting pan or a cookie sheet that has been lined in parchment paper, and sprinkle 1/2 cup of parmesan on top. Put in the oven and let them bake for 10- 15 minutes at 375. Remove from oven and let cool.
Next, you are going to wash, chop and dice your lettuce & avocado, put it in a large bowl and sprinkle the other 1/2 cup parmesan on top. Throw on your chicken, homemade croutons, and mix up your dressing. Drizzle the dressing and toss! Ready to serve!

No comments:

Post a Comment