Blackened Mexican Caesar Salad Recipe
Servings: 1
Ingredients
- 4 x chicken breasts (medium size or possibly about 16 ounces)
- 2 Tbsp. chili pwdr
- 2 Tbsp. paprika
- 1 1/2 tsp kosher salt
- 1 1/2 tsp finely grnd black pepper
- 1 1/2 tsp garlic pwdr
- 1 1/2 tsp onion pwdr
- 1 1/2 tsp garlic salt
- 1 tsp finely crushed bay leaves
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
- 3 Tbsp. vegetable oil
- 2 x heads romaine, washed and minced
- 8 x Roma tomatoes, 4 diced and 4 cut into wedges for garnish
- 40 x white corn tortilla chips
- 3 x avocados, diced
- 1/4 c. Parmesan cheese, grated
- 1 Tbsp. red chili flakes Juice of 3 limes
- 4 Tbsp. fresh cilantro, minced
- 2 Tbsp. Italian parsley, minced
- 25 x blue corn tortilla chips, for garnish
- 1/2 c. Caesar salad dressing (purchase your favorite variety)
Directions
- To prepare blackened chicken: Rinse chicken and pat dry. Combine blackening spices in a bowl. Coat chicken lightly with spice mix. In a warm, cast iron skillet, saute/fry chicken in oil, searing breasts on both sides. Reduce heat to low, cook till chicken is no longer pink inside and juices run clear. Remove and cold, slightly; then slice into strips.
- To assemble salad: In a large mixing bowl, toss together romaine, diced tomatoes, tortilla chips, avocado, all but a few tsp. of cheese, (set remainder aside for garnish), salad dressing, chili flakes, lime juice, cilantro and parsley. Toss lightly to avoid bruising lettuce or possibly avocado.
- To serve: Divide salad among four large plates. Arrange blackened chicken slices on top of each salad; sprinkle each with a little remaining cheese. Place tomato wedges around outside of plate, alternating with blue corn chips.
Adding to Planner
