Tajín Chicken Jalapeño Corn Caesar Salad
Indulge in the burst of flavors with the vibrant Tajín Chicken Jalapeño Corn Caesar Salad. This easy weeknight dinner features juicy grilled chicken, crunchy vegetables, and a tangy dressing that will leave you craving more. Perfect for summer gatherings!
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Blender
- Skillet
- Frying Pan
Ingredients
- 2 cups ciabatta bread
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts
- 2 tablespoons tajín
- 2 teaspoons honey
- 1 lime zest and juice from 1-2 limes
- 6 cups shredded romaine lettuce
- 1.5 cups halved cherry tomatoes
- 1 cup grilled corn kernels
- 1 avocado cubed avocado
- 1 cup cubed spicy cheddar cheese
- 0.5 cups chopped scallions
- 1-2 jalapeños
- 1/3 cup extra virgin olive oil
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic
- 1/3 cup grated parmesan
Instructions
- 1. To make the dressing, grill or char the jalapeños over an open flame until charred, about 5 to 7 minutes. The skins should blister and darken, giving a wonderful smoky flavor. Once charred, place them in a bowl, cover with plastic wrap, and let them steam for about 5 minutes. This will make peeling the skins easier. After steaming, carefully chop the jalapeños into small pieces, making sure to remove the seeds if you prefer less heat.
- 2. In a blender, combine all the remaining ingredients for the dressing, excluding the chopped jalapeños. Add the extra virgin olive oil, tahini, lemon juice, dijon mustard, Worcestershire sauce, grated garlic, and season with salt. Blend until smooth and creamy, adjusting the seasoning to taste. If it's too thick, you can add a little water to reach your desired consistency. Mix in the charred jalapeños and set the dressing aside.
- 3. Now, let’s prepare the salad. Preheat your grill, grill pan, or skillet to medium-high heat. It should be hot enough to create those lovely grill marks on the chicken.
- 4. In a bowl, toss the torn ciabatta bread and grated garlic with 1 tablespoon of olive oil. Spread the mixture out on the grill and toast until golden brown with nice grill marks, about 4 to 5 minutes. Keep an eye on it to prevent burning. Once toasted, transfer the croutons to a plate and sprinkle with a little salt.
- 5. Next, take the chicken breasts and toss them in a bowl with 1 tablespoon of olive oil, tajín, honey, and salt. This marinade will give the chicken a delicious flavor. Grill the chicken for about 8 to 10 minutes, flipping halfway through, until cooked through and juices run clear. Once done, remove from the grill and let it rest for a few minutes before slicing it thinly.
- 6. In a large mixing bowl, combine the shredded romaine lettuce, halved cherry tomatoes, grilled corn kernels, cubed avocado, cubed spicy cheddar cheese, chopped scallions, and any herbs you may be using, like basil or cilantro. This colorful mix is not only visually appealing but also provides a range of textures and flavors.
- 7. Add the sliced chicken to the salad bowl along with the ciabatta croutons. Drizzle the dressing over the top and gently toss everything together, making sure to evenly distribute the ingredients and dressing. Be careful not to crush the avocado.
- 8. Serve the salad immediately. You can garnish with extra jalapeños or parmesan if desired. Enjoy the burst of flavors as you dig into this refreshing salad!
Notes
- Tip 1: Keep leftover salad components in separate containers.
- Tip 2: Avoid freezing the salad with the dressing; however, you can freeze grilled chicken for up to three months.
- Tip 3: This salad pairs wonderfully with grilled vegetables or a side of rice.
- Tip 4: Omit the chicken and add grilled tofu for a vegetarian-friendly version.
- Tip 5: If you prefer a creamier dressing, add more tahini or a dollop of Greek yogurt.