Southwestern Caesar Salad Recipe - Allrecipes.com
Southwestern Caesar Salad Recipe
  • READY IN 35 mins

Southwestern Caesar Salad

Recipe by  

"Delicious Southwestern twist on the classic Caesar Salad (Cesar in Spanish) with chipotle dressing. It makes a beautiful presentation for you and your guests. Serve with warm flour tortillas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  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.
  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.
  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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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2006

This salad was terrific. I added corn and black beans and few more spices and omitted the anchovies. I brought this to a Southwest/Mexican themed dinner party and it was a hit! One word of caution: it makes a lot of dressing and I made the mistake of dumping it all on the salad and tossing before serving. The lettuce was kinda soaked in dressing. Next time, I will add a little at a time and toss just until the lettuce is coated or serve the dressing on the side.

 
Most Helpful Critical Review
Feb 04, 2005

Yum! Very decadent, but very tasty dressing. Next time I will definately use low fat mayo & sour cream, but I just had to try it as is the first time around. My only change was to use a fresh chopped jalapeno instead of the canned chipotle. FYI - let you dressing sit out for a bit before using...otherwise it's pretty solidified. Thanks!

 
Jan 26, 2004

Very tasty!!! I made a few modifications: Since it's freezing rain outside I passed on grilling the chicken. LOL. I cubed it, marinated it in the fajita seasoning and then stir-fryed it. I added the diced peppers towards the end (rather than adding raw to the lettuce). Let's see...I also skipped that anchovies. :) One last thing, be careful when reading the "1 canned chipotle pepper". I almost read it as "1 can of chipotle peppers" !! Whoa !! That would'a been bad. Good stuff!! Try this one, for sure. :)

 
Jan 21, 2004

Outstanding salad and dressing, Myra! We totally enjoyed this combination. I added some cumin to the dressing, and a can of drained kidney beans to the salad. Other than that, we thought this dish was perfect. It has become one of our all time favorite salads.

 
Mar 26, 2005

I took out the chicken, but I did make the salad dressing as the recipe said. It was excellent if you like a little bit of bite to your foods. I really enjoyed this recipe...it was one of my first attempts at making my own salad dressing since I usually just use the pre-made ones. One warning...I fed six people with the amount of salad dressing that was given...and had a huge quantity left over.

 
Dec 29, 2004

This was an easy recipe. I used all fat free ingredients and it still turned out good. I also added black beans and mexican corn.

 
Sep 13, 2005

Dreadful. We took one bite and threw it out. Completely surprised by this one. Thought the ingredients sounded so good. Didn't put the chicken in the dish, just made a regular caesar salad. Way too spicy.

 
Sep 15, 2005

Wonderful Myra!! Had to make a very quick and easy dinner last night and this fit the bill. I had leftover chicken in the fridge which saved time. Don't like anchovies so I left those out and made homemade croutons from this site. Hubby and kids loved it!

 

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Nutrition

  • Calories
  • 608 kcal
  • 30%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 1664 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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