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Ancho Chili Seasoning Pepper, Chipotle Chile, Ground

Mexican Caesar Salad

Yield: 6 Servings

Reorder No. Description Amount
 Croutons: 
432061Olive Oil1/4 cup
229551Trade East Ground Chipotle Chili Pepper1/2 tsp.
231126French Bread Loaf, cut into 1" cubes8 oz.
 Chicken: 
268127Boneless, Skinless Chicken Breast1 1/2 lbs.
432061Olive Oil1 Tbsp.
188336Lime Juice2 Tbsp.
748570Trade East Ancho Chili Seasoning1 Tbsp.
 Dressing: 
131920Real Mayonnaise1 cup
245621Buttermilk1/4 cup
109843Worcestershire Sauce1/2 tsp.
460095Parmesan Cheese, shredded1 1/2 Tbsp.
748570Trade East Ancho Chili Seasoning1 1/2 Tbsp.
 Salad: 
735787Romaine, chopped20 oz.
 Queso-Fresco Cheese, crumbled6 oz.

Preparation Instruction

Croutons:
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.

Chicken:
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.

Dressing:
Wash Hands. Combine mayonnaise, buttermilk, Worcestershire sauce, Parmesan cheese and Trade East Ancho Chili Seasoning. Chill.

To Serve:
Wash Hands. Toss dressing with romaine and cheese. Top with grilled chicken and croutons.