Copycat Chili's Southwest Chicken Caesar Salad

Name: Copycat Chili's Southwest Chicken Caesar Salad (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 2 tbsp Olive oil; 1 tbsp Lime juice; 1 tbsp Orange juice; 1 tsp Chili powder; 1 tsp Dried oregano; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/8 tsp Black pepper; 1/2 cup Mayonnaise; 1/4 cup Sour cream; 2 tbsp Lime juice; 1 chipotle pepper in adobo sauce-minced Chipotle pepper in adobo sauce-minced; 1 tsp Honey; 1/4 tsp Garlic powder; 1 head Romaine lettuce-chopped; 1 cup Black beans-rinsed and drained; 1 cup Corn-grilled or roasted; 1 cup Cherry tomatoes-halved; 1/2 cup Shredded Monterey Jack cheese; 1/4 cup Pepitas (pumpkin seeds)

⏱55 min

👥4

🔥700 cal

Medium

🍽️Tex-Mex

A refined version of the classic salad, featuring a homemade chipotle-lime dressing, grilled chicken marinated in a citrus-herb blend, and a sprinkle of pepitas for added crunch.

1.5 lbs Boneless skinless chicken breasts

2 tbsp Olive oil

1 tbsp Lime juice

1 tbsp Orange juice

1 tsp Chili powder

See all 23 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥700 cal

Medium

🍽️Tex-Mex

A refined version of the classic salad, featuring a homemade chipotle-lime dressing, grilled chicken marinated in a citrus-herb blend, and a sprinkle of pepitas for added crunch.

#salad #chicken #southwest #chipotle #lunch #dinner

Instructions

In a bowl, combine all Chicken ingredients and mix well. Let marinate for at least 30 minutes.
Prepare the Chipotle-Lime Dressing: In a separate bowl, combine all Chipotle-Lime Dressing ingredients and whisk until smooth. Adjust seasoning to taste.
Grill or pan-fry the chicken until cooked through, about 6-8 minutes per side. Let rest for 5 minutes, then slice or dice.
Grill or roast the corn until slightly charred.
In a large bowl, combine the chopped Romaine lettuce, black beans, grilled corn, and cherry tomatoes.
Add the sliced chicken to the salad.
Pour desired amount of Chipotle-Lime Dressing over the salad and toss to coat.
Top with shredded Monterey Jack cheese and pepitas. Serve immediately.

Ingredients

1.5 lbs 680 g Boneless skinless chicken breasts
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Lime juice
1 tbsp 15 mL Orange juice
1 tsp 5 mL Chili powder
1 tsp 5 mL Dried oregano
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL Black pepper
1/2 cup 120 mL Mayonnaise
1/4 cup 60 mL Sour cream
2 tbsp 30 mL Lime juice
1 chipotle pepper in adobo sauce-minced 15 g Chipotle pepper in adobo sauce-minced
1 tsp 5 mL Honey
1/4 tsp 1.25 mL Garlic powder
Salt To taste
Black pepper To taste
1 head 300 g Romaine lettuce-chopped
1 cup 150 g Black beans-rinsed and drained
1 cup 150 g Corn-grilled or roasted
1 cup 150 g Cherry tomatoes-halved
1/2 cup 60 g Shredded Monterey Jack cheese
1/4 cup 30 g Pepitas (pumpkin seeds)

Equipment

Grill or frying pan
Mixing bowls
Whisk
Cutting board
Knife

Instructions

In a bowl, combine all Chicken ingredients and mix well. Let marinate for at least 30 minutes.
Prepare the Chipotle-Lime Dressing: In a separate bowl, combine all Chipotle-Lime Dressing ingredients and whisk until smooth. Adjust seasoning to taste.
Grill or pan-fry the chicken until cooked through, about 6-8 minutes per side. Let rest for 5 minutes, then slice or dice.
Grill or roast the corn until slightly charred.
In a large bowl, combine the chopped Romaine lettuce, black beans, grilled corn, and cherry tomatoes.
Add the sliced chicken to the salad.
Pour desired amount of Chipotle-Lime Dressing over the salad and toss to coat.
Top with shredded Monterey Jack cheese and pepitas. Serve immediately.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Copycat Chili's Southwest Chicken Caesar Salad

Copycat Chili's Southwest Chicken Caesar Salad

Ratings & Reviews

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