Blackened Mexican Caesar Salad Recipe Recipe

Name: Blackened Mexican Caesar Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) chicken breasts; 2 tablespoons chili powder; 2 tablespoons paprika; 1 ½ teaspoons kosher salt; 1 ½ teaspoons finely ground black pepper; 1 ½ teaspoons garlic powder; 1 ½ teaspoons onion powder; 1 ½ teaspoons garlic salt; ½ teaspoon thyme; ½ teaspoon white pepper; ½ teaspoon cayenne pepper; 3 tablespoons vegetable oil; 2 heads romaine lettuce, washed and minced; 8 roma tomatoes, 4 diced and 4 cut into wedges for garnish; 40 white corn tortilla chips (optional); 3 Hass avocadoes, diced; ¼ cup parmesan cheese, grated; 1 tablespoon red chili pepper flakes; 3 limes, juice of; 4 tablespoons fresh cilantro, minced; 2 tablespoons Italian parsley, minced; 25 blue corn tortilla chips, for garnish; ½ cup caesar salad dressing (or more to taste)

Servings: persons

4 (4 ounce) chicken breasts
2 tablespoons chili powder
2 tablespoons paprika
1 ½ teaspoons kosher salt
1 ½ teaspoons finely ground black pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons garlic salt
½ teaspoon thyme
½ teaspoon white pepper
½ teaspoon cayenne pepper
3 tablespoons vegetable oil
2 heads romaine lettuce, washed and minced
8 roma tomatoes, 4 diced and 4 cut into wedges for garnish
40 white corn tortilla chips (optional)
3 Hass avocadoes, diced
¼ cup parmesan cheese, grated
1 tablespoon red chili pepper flakes
3 limes, juice of
4 tablespoons fresh cilantro, minced
2 tablespoons Italian parsley, minced
25 blue corn tortilla chips, for garnish
½ cup caesar salad dressing (or more to taste)

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 hot, cast iron skillet, cook 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 cool 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 teaspoons of cheese, (set remainder aside for garnish), salad dressing, chili flakes, lime juice, cilantro and parsley.
8
Toss lightly to avoid bruising lettuce or possibly the avocado.
9
To serve: Divide salad among four large plates.
10
Arrange blackened chicken slices on top of each salad; sprinkle each with a little remaining cheese.
11
Place tomato wedges around outside of plate, alternating with blue corn chips.

1844

kcal

Calories

Fat

344

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 (4 ounce) chicken breasts, 2 tablespoons chili powder, 2 tablespoons paprika, 1 ½ teaspoons kosher salt, and more.

Yes, Blackened Mexican Caesar Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blackened Mexican Caesar Salad Recipe

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