Southwest Chicken Caesar Salad
Why this recipe works
- Smoky, creamy dressing: Lime, garlic, cumin and smoked paprika bring lift and depth to the creamy mayonnaise base.
- Two kinds of crunch: Toasted bread croutons and crisp tortilla strips give the salad contrast against the romaine and sliced chicken.
- Fast, complete meal: The chicken grills while the croutons, tortilla strips and dressing come together, keeping the recipe practical for a quick lunch or dinner.
Get the most out of this recipe
Texture tips
- Toss just before serving: Dress the romaine only when ready to eat so the leaves, croutons and tortilla strips stay crisp.
- Cool the croutons: Let the toasted bread cool before adding it to the salad; it firms up as it cools and holds its crunch better.
Make-ahead tips
- Prepare components separately: Cook the chicken, make the dressing and wash the romaine in advance, but keep everything separate until serving.
- Keep the crunch separate: Store croutons and tortilla strips away from the dressing and lettuce to preserve their texture.
Ingredient swaps
- Use whole-grain bread: Whole-grain bread can replace white bread for croutons with a nuttier flavour and firmer bite.
- Lighten the dressing: Greek yoghurt can stand in for mayonnaise if you prefer a tangier, lighter dressing.
- Swap the cheese: Grana Padano makes a close alternative to Parmesan, with a similar salty, savoury finish.
Equipment you'll need
Ingredients
Instructions
- Heat a grill to medium-high. Pat the chicken dry, then season all over with the fine sea salt, black pepper, smoked paprika and ground cumin. Grill for 5 to 7 minutes per side, until cooked through and the juices run clear, then rest on a board.
- Meanwhile, tear the crusty white bread into bite-size pieces. Toast in a dry large frying pan over medium heat for 4 to 6 minutes, tossing often, until golden and crisp. Tip into a bowl to cool.
- In the same pan, toast the corn tortilla pieces over medium heat for 1 to 2 minutes per side until crisp, then break into strips. Finely grate the garlic into a mixing bowl. Squeeze in the lime juice, then whisk in the mayonnaise until smooth.
- Trim and separate the romaine leaves, then tear into bite-size pieces and add to a large bowl. Add the croutons and most of the parmesan, keeping a little back for finishing. Toss with the dressing until evenly coated.
- Slice the chicken. Divide the salad between plates, top with the chicken, scatter over the tortilla strips and finish with the remaining parmesan. Serve straight away while the croutons are crunchy.
Recipe notes
Tips
- For extra flavour, let the seasoned chicken sit at room temperature for 10 minutes while you make the croutons, then grill.
- If the dressing feels too thick, loosen it with a small squeeze of extra lime juice and toss again.
- Food safety: make sure the chicken is cooked all the way through before serving, especially for children, pregnant people, and anyone with a weakened immune system.
Substitutions
- Replace crusty white bread with whole-grain bread for a nuttier crouton.
- Replace mayonnaise with greek yogurt for a lighter, tangier dressing.
- Replace parmesan with grana-padano-cheese for a similar salty finish.
Storage
- Refrigerate up to 2 days
- Store the dressing separately from the lettuce, croutons and tortilla strips for the best texture. Keep cooked chicken chilled and reheat in a 180°C (355°F) oven until piping hot, or serve cold; toss the salad just before eating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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