Cooked - Tajín Honey Lime Chicken And Jalapeño Corn Caesar Salad

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Tajín Honey Lime Chicken And Jalapeño Corn Caesar Salad

6.0

2 cups torn ciabatta bread

1 clove garlic, grated

2 tablespoons extra virgin olive oil

1 pound boneless skinless chicken breasts

2 tablespoons tajín

2 teaspoons honey

Lime zest and juice from 1-2 limes

6 cups shredded romaine lettuce

1 ½ cups halved cherry tomatoes

1 cup grilled corn kernels

1 avocado, cubed

1 cup cubed spicy cheddar cheese

½ cup chopped scallions basil and or cilantro

2 jalapeños

⅓ cup extra virgin olive oil

⅓ cup tahini

2 tablespoons lemon juice

2 tablespoons dijon mustard

2 teaspoons Worcestershire sauce

2 cloves garlic, grated

⅓ cup grated parmesan

To make the dressing. Grill or char the jalapeños over an open flame until charred. Place in a bowl, cover, and steam 5 minutes. Chop these guys up.
Combine all remaining ingredients except the jalapeños in a blender and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.
To make the salad. Set your grill, grill pan, or skillet to medium-high heat.
Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide bread crumbs onto a plate. Season with salt.
In a bowl, toss the chicken with 1 tablespoon olive oil, the tajín, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.
Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 92 weeks ago

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