Search thousands of recipes reviewed by home cooks like you.

Southwestern Caesar Salad

Southwestern Caesar Salad

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
COOKINCOWGIRLS

COOKINCOWGIRLS

Delicious Southwestern twist on the classic Caesar Salad (Cesar in Spanish) with chipotle dressing. It makes a beautiful presentation for you and your guests. Serve with warm flour tortillas.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1664 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
  3. In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
  4. Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Lindsey
45

Lindsey

12/2/2006

This salad was terrific. I added corn and black beans and few more spices and omitted the anchovies. I brought this to a Southwest/Mexican themed dinner party and it was a hit! One word of caution: it makes a lot of dressing and I made the mistake of dumping it all on the salad and tossing before serving. The lettuce was kinda soaked in dressing. Next time, I will add a little at a time and toss just until the lettuce is coated or serve the dressing on the side.

Amy P.
43

Amy P.

1/26/2004

Very tasty!!! I made a few modifications: Since it's freezing rain outside I passed on grilling the chicken. LOL. I cubed it, marinated it in the fajita seasoning and then stir-fryed it. I added the diced peppers towards the end (rather than adding raw to the lettuce). Let's see...I also skipped that anchovies. :) One last thing, be careful when reading the "1 canned chipotle pepper". I almost read it as "1 can of chipotle peppers" !! Whoa !! That would'a been bad. Good stuff!! Try this one, for sure. :)

MAGGIE MCGUIRE
31

MAGGIE MCGUIRE

1/21/2004

Outstanding salad and dressing, Myra! We totally enjoyed this combination. I added some cumin to the dressing, and a can of drained kidney beans to the salad. Other than that, we thought this dish was perfect. It has become one of our all time favorite salads.

Similar recipes

ADVERTISEMENT