Rick Bayless Family Caesar Salad Recipes

MEXICAN CHICKEN SALAD WITH GUACAMOLE

Mexican Chicken Salad with Guacamole image

I wanted to make something with more flavor and texture than a traditional chicken Caesar salad, something that was worthy of being served to guests. Here it's all about the dressing and seasoning. The variety of ingredients with Mexican flavors creates a savory upgrade from that typical caesar salad.

Provided by Rick Bayless

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup extra-virgin olive oil, plus additional for grilled onions
4 cloves garlic, peeled and halved
1 jalapeño pepper
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
kosher salt
Freshly ground black pepper
1 1/4 pounds chicken breasts, boneless and skinless
2 romaine hearts, sliced crosswise, ½-inch thick
1 medium white onion, cut into ½-inch thick slices, kept intact
2 avocados
1/3 cup grated Mexican queso anejo cheese, may substitute Romano or Parmesan

Steps:

Marinade/Dressing: Heat the oil in a small skillet over medium heat. Add the garlic and chile, and cook until the garlic is soft and lightly browned, 2-3 minutes. Cool, reserving the oil.
In a blender, add the lime juice, cilantro, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic and chile oil. Purée until smooth. Lay the chicken breasts into a large baking dish; pour a third of the marinade on top, then use tongs to evenly coat the thicken. Marinate in the refrigerator for up to 1 hour.
Heat a grill pan or gas grill to medium to medium-high heat. (Alternatively, start a charcoal fire and let it burn until the coals are medium-hot and covered with white ash.) Lightly brush the onion slices with oil and season with salt. Grill the onion slices and the chicken until the chicken is cooked through and the onion is well-browned, 5-6 minutes per side.
Guacamole: Chop the grilled onion into small pieces and set aside in a bowl. Pit and peel the avocados; add the flesh to the onion. Add half the remaining Marinade/Dressing; then coarsely mash everything together with a potato masher, large fork, or the back of a spoon. Taste and season with salt, about ½ teaspoon.
Salad: Put sliced romaine into a large bowl. Add about half the remaining Marinade/Dressing, and toss to combine.
Assembly: Divide the dressed romaine among four plates. Dollop a portion of the guacamole into the center of each plate. Cut the grilled chicken into cubes and arrange over the guacamole. Sprinkle with cheese and drizzle with remaining Marinade/Dressing before serving.

RICK BAYLESS FAMILY CAESAR SALAD

Rick Bayless Family Caesar Salad image

Make and share this Rick Bayless Family Caesar Salad recipe from Food.com.

Provided by gailanng

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 cups romaine lettuce, loosely packed
3 -4 tablespoons grated parmesan cheese
1 cup garlic-flavored croutons (to taste)
1 small garlic clove, peeled
1/2 cup mayonnaise or 1/2 cup light mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon water
1/3 cup olive oil or 1/3 cup vegetable oil
1/2 teaspoon salt
fresh ground pepper

Steps:

To make dressing: Crush peeled garlic through garlic press into a 2-cup glass jar with a lid. Add remaining dressing ingredients, 1 tablespoon cold water, 1/2 teaspoon salt and pepper. Cover tightly and shake well or stir to combine.
Place sliced romaine in a large bowl. Drizzle on 1/4 cup of dressing. Sprinkle on cheese. Drizzle on a little more dressing if necessary and toss to combine. Divide onto salad plates. Sprinkle with croutons and serve. Refrigerate remaining dressing in a closed container for up to 2 weeks.

Nutrition Facts : Calories 359, Fat 31, SaturatedFat 5.1, Cholesterol 11.6, Sodium 715.7, Carbohydrate 18.4, Fiber 2.5, Sugar 4.2, Protein 4

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