Ingredients for Southwestern Chicken Caesar Salad W Chipotle Dressing
- 1/4 cup mayonnaise
- Chicken Broth
- Soy Sauce
- Fresh Lemon Juice
- Chipotle Chiles In Adobo
- Brown Sugar
- Salt and pepper to taste
- 2 tablespoons olive oil (plus 1 tablespoon for chicken marinade)
- Ground Cumin
- Fresh Lime Juice
- Boneless Skinless Chicken Breasts
- Head Romaine Lettuce
- Corn Kernel
- Black Beans
- 1/4 cup shaved Parmesan cheese
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How to Make Southwestern Chicken Caesar Salad W Chipotle Dressing
- In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons chipotle peppers in adobo sauce (finely chopped), 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder. Season generously with salt and pepper to taste.
- Place two 6-ounce boneless, skinless chicken breasts between two sheets of plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet.
- In a separate small bowl, whisk together 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1 tablespoon lime juice. Place chicken breasts in a shallow dish and coat thoroughly with the olive oil mixture. Marinate for at least 2 hours (or up to overnight in the refrigerator).
- Preheat grill pan or skillet over medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing across the grain into 1/2-inch strips.
- In a large bowl, combine 5 cups of romaine lettuce, 1 cup of corn kernels (fresh or frozen), and 1 (15-ounce) can of black beans, rinsed and drained.
- Pour the chipotle dressing over the salad and toss gently to coat.
- Top the salad with the sliced grilled chicken and sprinkle generously with shaved Parmesan cheese (about 1/4 cup).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
27g
Fat
18g
Carbs
12g
