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CLINTON KELLY Mexican Chicken Caesar Salad

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ingredients
SPICY CHICKEN:
4 chicken thighs (boneless, skinless)
1 teaspoon cumin
1/4 teaspoon cayenne
1/4 cup olive oil
1 lime (juiced)
Kosher salt and freshly ground black pepper (to taste)
TO ASSEMBLE:
2 heads romaine (thinly sliced into strips)
1/2 cup cotija cheese (crumbled)
2 avocados (peeled, pitted, diced)
1 cup tortilla chips (crushed)
1/2 cup cilantro leaves (roughly chopped)
CAESAR DRESSING:
1/2 cup Greek yogurt
3 tablespoons buttermilk
1 tablespoon hot sauce
1 jalapeno (seeded, minced)
1 lime (zested, juiced)
1 clove garlic (peeled, minced)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat grill or grill pan to medium-high heat. Sprinkle chicken with cumin and cayenne, and season salt and pepper. Drizzle with olive oil. Place on the grill and allow to cook, about 4-5 minutes per side. While the chicken is cooking, squeeze lime juice over the chicken. Remove to a plate and keep warm. Thinly slice when ready to serve.
To Assemble: In a large bowl, add the romaine, cotija cheese, avocado, tortilla chips, cilantro, and chicken and toss to combine. Drizzle the dressing around the outer rim of the salad and toss to coat. Serve.
For the Caesar Dressing: In a medium bowl add the Greek yogurt, buttermilk, hot sauce, jalapeno, lime zest, lime juice, garlic and olive oil and whisk to combine. Season with salt and pepper.
Tip: If vegetarian, substitute black beans and corn for the chicken.

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