Mexican Caesar Salad
This Mexican Caesar salad is a vibrant twist on the classic, featuring crisp romaine lettuce, tangy Cotija cheese, crunchy tortilla strips, and a zesty lime-cilantro dressing. Perfect as a side dish or a main course, this salad brings bold Mexican flavors to your table with spiced chicken and fresh, wholesome ingredients.
Equipment
- Blender or food processor: For making the creamy lime-cilantro dressing.
- Cutting board: To chop lettuce, cilantro, and other ingredients.
- Knife: For slicing vegetables and cooked chicken.
- Large salad bowl: To toss and assemble the salad.
- Small mixing bowl: To prepare the chicken seasoning.
- Tongs: For tossing the salad and handling the chicken.
- Grill pan or skillet: To cook the chicken (or a grill if available).
- Measuring cups and spoons: For accurate measurement of dressing ingredients and seasonings.
- Airtight container: To store leftover dressing or components.
- These tools ensure a smooth process for creating a flavorful and perfectly prepared Mexican Caesar salad.
Ingredients
- Romaine lettuce: 6 cups chopped
- Cotija cheese: 1/3 cup crumbled
- Tortilla strips: 1 cup
- Cherry tomatoes optional: 1 cup, halved
- Cilantro leaves: 1/4 cup for garnish
- Chicken breasts: 2 medium
- Olive oil: 1 tablespoon
- Chili powder: 1 teaspoon
- Cumin: 1/2 teaspoon
- Salt: To taste
- Pepper: To taste
- Mayonnaise: 1/2 cup
- Lime juice: 2 tablespoons
- Cilantro: 1/4 cup chopped
- Garlic: 1 clove minced
- Jalapeño: 1 small deseeded and chopped
- Anchovy paste: 1 teaspoon optional
- Olive oil: 2 tablespoons
- Salt and pepper: To taste
Instructions
- Combine mayonnaise, lime juice, cilantro, garlic, jalapeño, and anchovy paste in a blender or food processor.
- Slowly drizzle in olive oil while blending until smooth and creamy.
- Season with salt and pepper to taste and refrigerate for 15–30 minutes to allow flavors to meld.
- Rub chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
- Grill or pan-sear over medium heat for 6–7 minutes per side until fully cooked. Rest for 5 minutes, then slice into strips.
- In a large bowl, toss the romaine lettuce with half of the dressing.
- Add tortilla strips, Cotija cheese, and cherry tomatoes (if using). Toss gently to combine.
- Top with sliced chicken and drizzle with additional dressing as desired.
- Sprinkle with fresh cilantro leaves for garnish.
- Serve immediately as a side dish or main course.
Notes
Vegetarian Option: Replace chicken with roasted chickpeas or grilled portobello mushrooms.
Dairy-Free Option: Use vegan Cotija cheese or skip the cheese altogether.
Serving Idea: Present in taco bowls or wrap the salad in tortillas for a fun twist.
Storage Tips: Keep components separate and assemble just before serving to maintain freshness.
Enjoy this bold and refreshing Mexican Caesar salad, perfect for weeknight dinners or entertaining guests!
Dairy-Free Option: Use vegan Cotija cheese or skip the cheese altogether.
Serving Idea: Present in taco bowls or wrap the salad in tortillas for a fun twist.
Storage Tips: Keep components separate and assemble just before serving to maintain freshness.
Enjoy this bold and refreshing Mexican Caesar salad, perfect for weeknight dinners or entertaining guests!