Southwestern Caesar Salad Recipe

Ingredients
<br>- 4  skinless, boneless chicken breast halves
<br>- 1 (1.27 ounce) packet dry fajita seasoning
<br>- 1 cup mayonnaise
<br>- ⅔ cup grated Parmesan cheese
<br>- ½ cup sour cream
<br>- 2  anchovy fillets
<br>- 4  green onions, chopped
<br>- 1 tablespoon chopped fresh parsley
<br>- 1 tablespoon Dijon mustard
<br>- 1  canned chipotle pepper
<br>- 1 ½ teaspoons minced garlic
<br>- 1 teaspoon Worcestershire sauce
<br>- 8 cups romaine lettuce, torn into bite-size pieces
<br>- ½ cup garlic flavored croutons
<br>- ¼ cup shredded Parmesan cheese
<br>- 1  red bell pepper, sliced into thin rings
<br>- 1  yellow bell pepper, sliced into thin rings
<br>- 1  orange bell pepper, sliced into thin rings
<br><p></p>Directions
<br>step 1: Preheat an outdoor grill for high heat and lightly oil grate.
<br>step 2: Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
<br>step 3: In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
<br>step 4: Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.
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Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (1.27 ounce) packet dry fajita seasoning
- 1 cup mayonnaise
- ⅔ cup grated Parmesan cheese
- ½ cup sour cream
- 2 anchovy fillets
- 4 green onions, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 canned chipotle pepper
- 1 ½ teaspoons minced garlic
- 1 teaspoon Worcestershire sauce
- 8 cups romaine lettuce, torn into bite-size pieces
- ½ cup garlic flavored croutons
- ¼ cup shredded Parmesan cheese
- 1 red bell pepper, sliced into thin rings
- 1 yellow bell pepper, sliced into thin rings
- 1 orange bell pepper, sliced into thin rings

Directions
step 1: Preheat an outdoor grill for high heat and lightly oil grate.
step 2: Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
step 3: In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
step 4: Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.

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