Mexican Caesar Salad
Yield: 6 Servings
| ||Croutons:|| |
|432061||Olive Oil||1/4 cup|
|229551||Trade East Ground Chipotle Chili Pepper||1/2 tsp.|
|231126||French Bread Loaf, cut into 1" cubes||8 oz.|
| ||Chicken:|| |
|268127||Boneless, Skinless Chicken Breast||1 1/2 lbs.|
|432061||Olive Oil||1 Tbsp.|
|188336||Lime Juice||2 Tbsp.|
|748570||Trade East Ancho Chili Seasoning||1 Tbsp.|
| ||Dressing:|| |
|131920||Real Mayonnaise||1 cup|
|109843||Worcestershire Sauce||1/2 tsp.|
|460095||Parmesan Cheese, shredded||1 1/2 Tbsp.|
|748570||Trade East Ancho Chili Seasoning||1 1/2 Tbsp.|
| ||Salad:|| |
|735787||Romaine, chopped||20 oz.|
| ||Queso-Fresco Cheese, crumbled||6 oz.|
Wash Hands. Combine olive oil and Trade East Ground Chipotle Chile pepper in a small saucepan and simmer on low heat for 5 minutes (do not boil). Toss bread cubes with flavored oil. Pour onto sheet pan and bake at 350°F for 20 minutes until crisp and lightly browned.
Wash Hands. Grill chicken. Combine oil, lime juice and Trade East Ancho Chili Seasoning and brush over chicken as it cooks. Cook chicken until it is browned and cooked through to at least 165°F. Cool slightly and cut into strips.
Wash Hands. Combine mayonnaise, buttermilk, Worcestershire sauce, Parmesan cheese and Trade East Ancho Chili Seasoning. Chill.
Wash Hands. Toss dressing with romaine and cheese. Top with grilled chicken and croutons.