Mexican Caesar Salad Recipe
Enjoy a Latin twist on a classic dish with this Mexican Caesar Salad. Savory chicken and fresh vegetables on a bed of crisp lettuce and topped with a creamy Caesar-salsa dressing.
Servings: 4 servings
Calories: 429kcal
Equipment
Ingredients
For the Salad
- 4 cups romaine lettuce chopped
- 2 chicken breasts
- salt and pepper to taste
- 1 Tbsp butter
- 1 Tbsp elote seasoning
- 3 ears of corn
- 1 cup red bell pepper diced
- 1/4 cup red onion diced
- 1/4 cup jalapeno diced
- 1/2 cup cotija cheese
- 1 cup thin tortilla strips optional garnish
For the Dressing
- 1/3 cup salsa
- 1/3 cup Caesar dressing
- 2 Tbsp fresh lime juice
Instructions
- Preheat your oven to 400 degrees Fahrenheit and grease a baking sheet with cooking spray and add the chicken to the pan.
- Season the chicken with salt and pepper and bake in the oven for 15-20 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Then, preheat your grill or grill pan to 400 degrees Fahrenheit and coat the outside of each corn with butter and elote seasoning.
- Grill until tender, about 10 minutes, then remove it and cut the kernels off and set aside.
- In a jar or glass measuring cup add the salsa, Caesar dressing, and lime juice and whisk until combined.
- Next, add all the salad ingredients to a bowl except for the dressing and chips and toss together.
- Finally, add your desired amount of dressing and top with tortilla strips and enjoy!
Video
Notes
You can store leftovers of this Mexican Caesar Salad in an airtight container in your fridge. If the dressing is already on the salad it will last 1 day in the fridge. If the dressing is not on the salad it will last 3-4 days in your fridge. The dressing will last for 4-5 days in your fridge in an airtight container.
Nutrition
Serving: 1serving | Calories: 429kcal | Carbohydrates: 25g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 788mg | Potassium: 906mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5762IU | Vitamin C: 66mg | Calcium: 138mg | Iron: 2mg
