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  • Blackened Mexican Caesar Salad

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    Blackened Mexican Caesar Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. 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.
    3. 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.

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