Blackened Mexican Caesar Salad Recipe

  1. To prepare blackened chicken: Rinse chicken and pat dry.
  2. Combine blackening spices in a bowl.
  3. Coat chicken lightly with spice mix.
  4. In a warm, cast iron skillet, saute/fry chicken in oil, searing breasts on both sides.
  5. Reduce heat to low, cook till chicken is no longer pink inside and juices run clear.
  6. Remove and cold, slightly; then slice into strips.
  7. To assemble salad: In a large mixing bowl, toss together romaine, diced tomatoes, tortilla chips, avocado, all but a few tsp.
  8. of cheese, (set remainder aside for garnish), salad dressing, chili flakes, lime juice, cilantro and parsley.
  9. Toss lightly to avoid bruising lettuce or possibly avocado.
  10. To serve: Divide salad among four large plates.
  11. Arrange blackened chicken slices on top of each salad; sprinkle each with a little remaining cheese.
  12. Place tomato wedges around outside of plate, alternating with blue corn chips.

chicken breasts, chili pwdr, paprika, kosher salt, black pepper, garlic, onion, garlic, bay leaves, white pepper, cayenne pepper, vegetable oil, tomatoes, white corn tortilla chips, avocados, parmesan cheese, red chili flakes juice, fresh cilantro, italian parsley, tortilla chips, caesar salad dressing

Taken from cookeatshare.com/recipes/blackened-mexican-caesar-salad-86898 (may not work)

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