MEXICAN CHICKEN CAESAR SALAD
Author: Sam | Ahead of Thyme Total Time: 45 minutes Yield: 4 servings
Mexican chicken Caesar salad is a classic recipe with a twist! Combine your favourite Mexican ingredients to create a salad so tasty and refreshing!
FOR THE CHICKEN::
• 2 boneless and skinless chicken breasts
• 1 tablespoon olive oil, divided
• ½ tablespoon lime juice, freshly squeezed
• ¼ teaspoon garlic, minced
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• 1 / 8 teaspoon ground black pepper
FOR THE SALAD::
• 2 heads romaine lettuce, chopped
• 1 cup corn, cooked and drained
• 1 cup black beans, cooked and drained
• 1 medium avocado, sliced or cubed
• 1-2 cups tortilla strips( or crumbled tortilla chips)
• lime wedges( optional, for serving)
• For the dressing:
• ½ cup Caesar salad dressing
• juice of 1 lime
• 2 teaspoons fresh cilantro, finely chopped
• pinch of cumin
• ¼ teaspoon dried chilli flakes( optional)
COOK THE CHICKEN:
In a large mixing bowl, combine chicken breasts with ½ tablespoon oil, lime juice, garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, and pepper. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
When ready to cook, heat the remaining ½ tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer. Remove from heat and transfer chicken breasts to a cutting board. Slice each breast into small strips of cubes. MAKE THE SALAD: In a large serving bowl, add romaine lettuce, corn, black beans, avocado, tortilla strips, and sliced chicken. In a small mixing bowl, combine Caesar salad dressing, lime juice, cilantro, cumin, and dried chili flakes( if using). Stir well until combined. Pour dressing over salad and toss to coat. Season with salt and pepper to taste, if needed, and serve with lime wedges on the side.
34 GREENVILLE LIFE