Southwestern Caesar Salad With Chicken Recipes

SOUTHWESTERN CAESAR SALAD WITH CHICKEN

Steps:

• In small bowl, combine dressing ingredients; mix well.
• In large bowl, combine lettuce, croutons and cheese; toss to mix. Add dressing; mix well.
• Divide lettuce mixture evenly onto salad plates. Arrange chicken evenly over lettuce mixture. If desired, top each salad with additional shredded Parmesan cheese.

SOUTHWESTERN CAESAR SALAD

Steps:

• Chop and place romaine in a large salad bowl. Whisk together garlic, lemon juice, Dijon mustard and chili powder in a small bowl. Continue whisking while streaming in extra-virgin olive oil. When dressing is combined, toss Romaine salad with dressing and garnish salad with broken tortilla chips, smoked cheddar and pepper Jack cheese. Season with salt and pepper and toss again, then serve.
• Yield: Preparation time: 5 minutes Cooking time: none Ease of preparation: easy

SOUTHWESTERN CHICKEN SALAD WITH CHIPOTLE CHILES

Steps:

• Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises, and then add the dried herbs. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through. (Cut one in half; the meat should not be pink.) Add salt to taste. Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain, and the meat comes apart naturally. You should have about 4 cups of shredded chicken. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
• Mix together the ingredients for the dressing.
• Place the shredded chicken in a large bowl and season to taste with salt and pepper. Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
• Toss the romaine lettuce with the remaining dressing, and arrange on a platter. Top with the salad. Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
• Grill over medium-high heat about 6 minutes per side (or you may broil).
• Allow to cool then slice into strips; set aside.
• For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
• Place the lettuce in a large glass bowl, add in black beans; toss to mix.
• Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
• Drizzle the dressing over the salad or serve dressing on the side.
• Delicious!

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

SOUTHWESTERN CAESAR SALAD WITH CHICKEN

Steps:

• In small bowl, combine dressing ingredients; mix well.
• In large bowl, combine lettuce, croutons and cheese; toss to mix.
• Add dressing; mix well.
• Divide lettuce mixture evenly onto individual serving plates.
• Top each evenly with chicken and bacon bits.
• If desired sprinkle with additional shredded Parmesan cheese and serve with a lemon wedge.