Southwestern Caesar Salad
|4 skinless, boneless chicken breast halves|
|1 1/4 ozdry fajita seasoning|
|2/3 cupgrated Parmesan cheese|
|1/2 cupsour cream|
|2 anchovy fillets|
|4 green onions; chopped|
|1 tablespoonfresh parsley; chopped|
|1 tablespoonDijon mustard|
|1 canned chipotle pepper|
|1 1/2 teaspoonsgarlic; minced|
|1 teaspoonWorcestershire sauce|
|8 cupsromaine lettuce; torn into bite-size pieces|
|1/2 cupgarlic flavored croutons|
|1/4 cupParmesan cheese; shredded|
|1 redbell pepper; sliced into thin rings|
|1 yellowbell pepper; sliced into thin rings|
|1 orangebell pepper; sliced into thin rings|
Southwestern Caesar Salad Preparation
Preheat an outdoor grill for high heat and lightly oil grate.
Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.
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