Copycat Chili's Southwest Chicken Caesar Salad

Name: Copycat Chili's Southwest Chicken Caesar Salad (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1.5 lbs Chicken breasts; 2 tbsp Olive oil; 1 sprig Rosemary; 1 sprig Thyme; 1 clove Garlic-crushed; 1 ripe Avocado; 1/4 cup Lime juice; 2 tbsp Olive oil; 1 tbsp Cilantro-chopped; 1/2 tsp Honey; 1 head Little Gem lettuce-chopped; 1 cup Heirloom black beans-rinsed and drained; 1 cup Sweet corn kernels-grilled; 1 cup Grape tomatoes-halved; 1/4 cup Cotija cheese-crumbled; 1/2 cup House-made tortilla strips

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Southwestern

A gourmet rendition of the classic salad, featuring sous vide chicken, a vibrant avocado-lime dressing, house-made tortilla strips, and a sprinkle of cotija cheese.

1.5 lbs Chicken breasts

2 tbsp Olive oil

1 sprig Rosemary

1 sprig Thyme

1 clove Garlic-crushed

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(0 reviews)

⏱1h 15m

👥4

🔥800 cal

Hard

🍽️Southwestern

A gourmet rendition of the classic salad, featuring sous vide chicken, a vibrant avocado-lime dressing, house-made tortilla strips, and a sprinkle of cotija cheese.

#salad #chicken #southwest #avocado #gourmet #lunch #dinner

Instructions

Sous vide the chicken breasts at 145°F (63°C) for 1-2 hours. Pat dry and sear in olive oil with rosemary, thyme, and garlic until golden brown. Season with salt and pepper.
Prepare the Avocado-Lime Dressing: Combine all Avocado-Lime Dressing ingredients in a blender and blend until smooth and creamy. Adjust seasoning to taste.
Grill the corn kernels until slightly charred.
In a large bowl, combine the chopped Little Gem lettuce, heirloom black beans, grilled corn, and grape tomatoes.
Add the sliced chicken to the salad.
Pour desired amount of Avocado-Lime Dressing over the salad and toss to coat.
Top with crumbled Cotija cheese and house-made tortilla strips. Serve immediately.

Ingredients

1.5 lbs 680 g Chicken breasts
2 tbsp 30 mL Olive oil
1 sprig 5 g Rosemary
1 sprig 5 g Thyme
1 clove 3 g Garlic-crushed
Salt To taste
Black pepper To taste
1 ripe 150 g Avocado
1/4 cup 60 mL Lime juice
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Cilantro-chopped
1/2 tsp 2.5 mL Honey
Salt To taste
Black pepper To taste
1 head 300 g Little Gem lettuce-chopped
1 cup 150 g Heirloom black beans-rinsed and drained
1 cup 150 g Sweet corn kernels-grilled
1 cup 150 g Grape tomatoes-halved
1/4 cup 30 g Cotija cheese-crumbled
1/2 cup 60 g House-made tortilla strips

Equipment

Sous vide machine
Vacuum sealer
Grill or frying pan
Blender
Mixing bowls
Cutting board
Knife

Instructions

Sous vide the chicken breasts at 145°F (63°C) for 1-2 hours. Pat dry and sear in olive oil with rosemary, thyme, and garlic until golden brown. Season with salt and pepper.
Prepare the Avocado-Lime Dressing: Combine all Avocado-Lime Dressing ingredients in a blender and blend until smooth and creamy. Adjust seasoning to taste.
Grill the corn kernels until slightly charred.
In a large bowl, combine the chopped Little Gem lettuce, heirloom black beans, grilled corn, and grape tomatoes.
Add the sliced chicken to the salad.
Pour desired amount of Avocado-Lime Dressing over the salad and toss to coat.
Top with crumbled Cotija cheese and house-made tortilla strips. Serve immediately.

Nutrition per serving

Calories 800

Ratings & Reviews

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Copycat Chili's Southwest Chicken Caesar Salad

Copycat Chili's Southwest Chicken Caesar Salad

Ratings & Reviews

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