Tex-Mex Chicken Caesar Salad

Portions:4
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Ingredients

  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • kosher salt
  • Black pepper
  • 4 pieces boneless skinless chicken breasts
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. lemon juice plus extra lemon wedges, for garnish
  • ½ c. extra-virgin olive oil plus 1 tsp.
  • 3 romaine hearts chopped
  • ½ c. shredded mixed Mexican cheese
  • 2 c. croutons

Instructions

  • In a small bowl, mix cumin, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Coat chicken in dry rub and set aside.
  • Meanwhile, prepare salad dressing.
  • In a medium jar, add egg yolk, mustard, garlic, Worcestershire, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Shake vigorously; refrigerate until ready to use.
  • In a medium skillet over medium-high, heat remaining olive oil.
  • Cook chicken until golden brown, about 4 per side.
  • Repeat with remaining chicken.
  • Let rest 5, then slice.
  • In a large bowl, toss romaine with dressing.
  • Serve with chicken, Mexican cheese, croutons, and lemon.
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Course Chicken / Salad