Mexican Chicken Caesar Salad
A tangy, savory salad with Mexican flavors-- it's a fiesta in every delicious bite.
Ingredients
For The Salad Dressing
- 2 Anaheim chilies seeded, roasted and peeled
- ⅓ cup roasted and salted Pepita seeds
- 2 large garlic cloves peeled
- ¼ teaspoon pepper
- 1 teaspoon salt
- 12 ounces salad oil canola or avocado oil are the ones I've used
- ¼ cup red wine vinegar
- 5 tablespoons crumbled Cotija cheese
- 2 small bunches cilantro
- 1½ cups mayonnaise
- ¼ cup water
For The Salad
- 2 heads Romaine lettuce chopped and dried
- 5 oz Cojita cheese crumbled
- 1 cup red bell pepper julienned
- 2 thin grilled chicken breasts thinly sliced or chopped
- 2 cups freshly fried strips of corn tortillas
- roasted optional, salted pepitas
Instructions
To Make The Salad Dressing
- Add the first 8 ingredients into a blender. Blend until the mixture's smooth and evenly incorporated.
- Add in the cilantro, a bit at a time, blending until the dressing is again completely smooth. Repeat until all of the cilantro has been incorporated.
- Slowly add in the mayo and water, blending until they're both incorporated and the mixture's smooth and creamy.
- Refrigerate the dressing until ready to use.
To Assemble The Salad
- To a large serving bowl, add the lettuce, cheese, peppers, chicken, and dressing. Toss until everything's evenly combined and well coated with dressing.
- Serve the salad in the bowl, or in individual serving bowls. Top with the crispy tortilla strips and the pepitas just before serving.
Notes
recipe adapted from Flavor The Moments