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!


Holly said...

Andrea, do you have a good substitute for cilantro? It's an herb that isn't readily available around here and it drives us all crazy. The dressing looks amazing. Would I even miss the cilantro???

Andrea said...

Bummer Holly!!!! You could definitely use green onion instead- different flavor but a fun distinct taste, kind of the MO of cilantro too! Let me know how you like it, especially if you try it with green onion,

Holly said...

Good idea, using green onion. I'll try it next week. Tomorrow I'm (finally) going to make your Chicken Marsala. Can't wait!

Holly said...

Yum! The green onion did the trick. The salad was incredible.