Chicken
Mexican Ceasar Salad
Prep
cook
total
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Ingredients
For the salad:
- 2 hearts Romaine lettuce, chopped
- Handful of tortilla chips
- 2 tablespoons Cotija
- 1 Jalapeno, chopped fine
- Fresh cilantro, chopped, to taste
- 1 Chicken breast
- 1 teaspoon olive oil
- 2 teaspoons Spanglish Asadero Pollo Asado Seasoning
For the dressing:
- 1/2 cup plain Greek yogurt
- 2 chipotle peppers from canned chipotles in adobo
- 2 tablespoons olive oil
- 2 tablespoons mayo
- 2 limes, juiced
- 2 garlic cloves, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon Spanglish Asadero All Purpose Seasoning
.avif)
featured seasoning
Pollo Asado
Directions
- Rub the chicken with olive oil, then season with the Pollo Asadero seasoning.
- Pan fry or grill until the internal temperature reaches 165F. Let rest while you prepare the rest of the salad.
- In a large bowl, combine the romaine, cilantro, jalapeno, and cotija. Crush the tortilla chips and add as well. Toss to combine.
- Combine all of the ingredients for the dressing in a blender and blend until smooth and all incorporated.
- Slice your chicken, then add to the salad. Add the dressing and toss to combine.
