Blackened Mexican Caesar Salad Recipe

1. 1

   To prepare blackened chicken: Rinse chicken and pat dry.

2. 2

   Combine blackening spices in a bowl.

3. 3

   Coat chicken lightly with spice mix.

4. 4

   In a warm, cast iron skillet, saute/fry chicken in oil, searing breasts on both sides.

5. 5

   Reduce heat to low, cook till chicken is no longer pink inside and juices run clear.

6. 6

   Remove and cold, slightly; then slice into strips.

7. 7

   To assemble salad: In a large mixing bowl, toss together romaine, diced tomatoes, tortilla chips, avocado, all but a few tsp.

8. 8

   of cheese, (set remainder aside for garnish), salad dressing, chili flakes, lime juice, cilantro and parsley.

9. 9

   Toss lightly to avoid bruising lettuce or possibly avocado.

10. 10

    To serve: Divide salad among four large plates.

11. 11

    Arrange blackened chicken slices on top of each salad; sprinkle each with a little remaining cheese.

12. 12

    Place tomato wedges around outside of plate, alternating with blue corn chips.

* Per serving · 4 servings · Values may vary.