Southwest Caesar with Crispy Chili Chicken
Classic Caesar gets a zesty upgrade with fresh lime and chili-crusted chicken.
2 Foster Farms Panko Crusted Chicken Breasts
1/4 teaspoon kosher salt
1/4 teaspoon sugar
3/4 teaspoon chili powder
1/4 cup Caesar dressing
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce (Green Pepper Tabasco adds great flavor)
6 cups cut romaine lettuce
1 large tomato, diced
1/2 avocado, diced
Chopped cilantro, shredded queso fresco, or pepper jack cheese
Preheat oven 375°F.
Cut each chicken breast crosswise into 6 slices. In a large bowl, mix together salt, sugar and chili powder. Add chicken slices and toss until chicken is coated.
Place breast slices, spaced apart, on a baking sheet sprayed with non-stick cooking spray. Bake about 16 to 18 minutes, or until chicken reaches an internal temperature of 165°F. Flip pieces halfway through cooking.
To serve, combine Caesar dressing, lime juice and hot sauce in a large bowl. Add romaine and toss till coated. Divide between 2 large plates and scatter with tomato and avocado. Top with sliced chicken breasts. Sprinkle with cilantro and cheese.
Chef's Twist: Try adding sliced black olives, roasted corn, black beans, chopped red onion or even diced mango!