Tajín Chicken Jalapeño Corn Caesar Salad.
Ingredients
- 2 cups torn ciabatta bread
- 1 clove garlic, grated
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 2 tablespoons tajín
- 2 teaspoons honey
- lime zest and juice from 1-2 limes
- 6 cups shredded romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1 cup grilled corn kernels
- 1 avocado, cubed
- 1 cup cubed spicy cheddar cheese
- 1/2 cup chopped scallions basil and or cilantro
- 1-2 jalapeños
- 1/3 cup extra virgin olive oil
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- 1/3 cup grated parmesan
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Instructions
- 1. To make the dressing. Grill or char the jalapeños over an open flame until charred. Place in a bowl, cover, and steam 5 minutes. Chop these guys up.
- 2. Combine all remaining ingredients except the jalapeños in a blender and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.
- 3. To make the salad. Set your grill, grill pan, or skillet to medium-high heat.
- 4. Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide bread crumbs onto a plate. Season with salt.
- 5. In a bowl, toss the chicken with 1 tablespoon olive oil, the tajín, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.
- 6. Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.
Source
Original recipe: View Original
