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Mexican Chicken Caesar Salad

A tangy, savory salad with Mexican flavors-- it's a fiesta in every delicious bite.


For The Salad Dressing

  • 2 Anaheim chilies seeded, roasted and peeled
  • 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
  • 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


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.


recipe adapted from Flavor The Moments