Mexican Chicken Caesar Salad
by Monica Resinger, http://homemakersjournal.com
For a delicious twist on the traditional chicken caesar salad, try this. It serves approximately 4.
2 Small-Medium Heads of Romaine Lettuce, shredded
1 Tomato, sliced, then halved
2-3 Chicken Breasts
Seasoning Salt
2 Avocados, sliced
Shredded Parmesan Cheese
6 small Corn Tortillas, thinly sliced
Non-Stick Cooking Spray
Garlic Salt
Bottled Caesar Dressing
Milk - optional
Vinegar - optional
Salt - optional
Pre-heat oven to 350°F. Put the sliced corn tortillas onto a cooking sheet sprayed with the non-stick cooking spray, then spray the strips with the spray and sprinkle with garlic salt. Bake in the pre-heated oven for 20 minutes or until crisp.
Add the chicken breasts to a frying pan, then add a cup or so of water; bring the water to a boil, turn the heat to low and put on a lid and cook the breasts until done. When breasts are done, slice and season with seasoning salt.
Set all the salad ingredients in bowls, salad bar-style. If desired, mix the dressing with a little milk, vinegar and salt to taste to thin it down . . . this helps the dressing spread better over the salad, cuts calories and money.
Check out the Salad Recipe E-book: http://homemakersjournal.com/saladebook.htm
About the Author:
Monica is the founder Homemaker's Journal E-publications, the growing home of many fun and informative home and garden e-books, tip sheets, articles and more at http://homemakersjournal.com/. Get a FREE Slowcooker Recipe E-book when you subscribe to Monica's FREE e-zine for homemakers! To subscribe and receive instructions for picking up your FREE e-book, just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com
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