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Southwest Chicken Caesar


SOUTHWEST CHICKEN CEASAR SALAD
Z'Tejas Southwest Grill Copycat Recipe

Makes 8 servings

Chicken Marinade
1/4 cup pumpkin seeds (available at health-food stores; can buy roasted seeds)
1/4 cup sesame seeds
1 cup cilantro (packed)
1 cup vegetable oil
1 clove garlic
1 tablespoon salt
1/2 tablespoon white pepper
8 chicken breasts, skinned and boned
2 heads Romaine lettuce, for salad
croutons, for salad

Caesar Dressing
1/4 ounce fresh basil
1 cup Italian blend Parmesan cheese, divided
1/8 cup canned chipotle pepper in adobo sauce, or less, to taste
3 1/2 pasteurized eggs
1/2 ounce anchovy fillets
1/2 tablespoon Dijon mustard
1 clove garlic
1/8 cup red wine vinegar
1 3/4 cup vegetable oil or slightly more, if dressing is too thick

Marinade: Roast pumpkin seeds and sesame seeds in a 300 degree oven until slightly brown. (If you buy roasted pumpkin seeds, roast sesame seeds only.)  Puree all ingredients in blender. Put chicken in baking dish and pour marinade over. Cover and marinate at least one hour and up to six hours in the refrigerator. When you take the chicken out of the marinade for baking or grilling, the pieces will be thickly coated. Spoon off the excess marinade so that chicken is only lightly coated. Grill chicken until done, about 6 minutes on each side, or bake at 350 degrees for 40 to 45 minutes, or until done. Cut into 1/2 inch long strips.

Caesar Dressing: Place all ingredients, except oil and 1/4 cup parmesan, in blender. Blend, slowly drizzling oil into mixture until it thickens. Generously toss dressing with romaine lettuce and chicken. Top with remaining Parmesan cheese and croutons.

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