Blackened Mexican Caesar Salad

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 4

BLACKENED MEXICAN CAESAR SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chiles Estate in Brennan, Texas in 1996.

Ingredients:

4 chicken breasts

2 tablespoons chili powder

2 tablespoons paprika

1-1/2 teaspoons kosher salt

1-1/2 teaspoons finely ground black pepper

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons garlic salt

1 teaspoon finely crushed bay leaves

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper

3 tablespoons vegetable oil

salad

2 heads romaine washed and chopped

8 roma tomatoes 4 diced and 4 cut into wedges for garnish

40 white corn tortilla chips

3 avocados diced

1/4 cup parmesan cheese grated

1 tablespoon red chili flakes

juice of 3 limes

4 tablespoons fresh cilantro chopped

2 tablespoons italian parsley chopped

25 blue corn tortilla chips for garnish

1/2 cup caesar salad dressing

Directions:

1. Rinse chicken and pat dry then combine blackening spices in a bowl.
2. Coat chicken lightly with spice mixture.
3. In a hot cast iron skillet sauté chicken in oil searing breasts on both sides.
4. Reduce heat to low then cook until chicken is no longer pink inside and juices run clear.
5. Remove and cool slightly then slice into strips.
6. Toss romaine, diced tomatoes, tortilla chips, avocado, and all but a few teaspoons of cheese.
7. Stir in salad dressing, chili flakes, lime juice, cilantro and parsley.
8. Toss lightly to avoid bruising lettuce or avocado.
9. Divide salad among four large plates and arrange blackened chicken slices on top of each salad.
10. Sprinkle each with remaining cheese then place wedges and blue chips around outside of plate.

By RecipeOfHealth.com