Inspired by a similar salad at a RAM Brewery in the U Village near University of Washington in Seattle, this Spicy Chicken Caesar Salad features a jalapeno caesar dressing, a grilled jalapeno, and homemade croutons.
You can make the croutons in the oven (as shown in the recipe below) or in the air fryer if you have one (click here for the air fryer recipe). The dressing also has its own recipe page HERE in case you want to use it for something else.
Servings : 4
Ingredients
Salad
- 1 bunch romaine lettuce chopped
- 2 roma tomato sliced
- parmesan cheese freshly grated
- 4 jalapeno fresh (for salad topping)
- 4 each boneless, skinless chicken breast thin cut is best
Croutons
- 3 slices 100% Whole Grain Bread with no high fructose corn syrup, see notes
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp salt
Spicy Caesar Dressing
- 2 Tbsp bottled minced garlic
- 2 1/2 Tbsp lemon juice
- 2 1/2 Tbsp lime juice
- 1 Tbsp rice vinegar
- 1 Tbsp juice from jalapeno jar pickled jalapeno slices jar
- 1 1/2 Tbsp extra virgin olive oil
- 2 Tbsp parmesan cheese grated
- 2 tsp ground mustard
- 1 tsp Bragg Liquid Aminos
- 1/4 tsp pepper
- 10 slices pickled jalapeno slices
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Instructions
Caesar Salad
- Preheat grill to medium-high. Season the chicken breasts with salt and pepper.
- Grill chicken approximately 5 minutes on each side or until cooked through.
- Grill the fresh jalapenos alongside the chicken until the skin blisters and begins to blacken.
- Place romaine and tomatoes in 4 bowls. Top with dressing, parmesan, and croutons (see below). Place 1 grilled jalapeno in each bowl. Slice the chicken and place on top of the salad.
Croutons
- Preheat oven to 400.
- Cube bread. Toss bread with olive oil. Arrange cubes on a baking sheet.
- Sprinkle with garlic and salt.
- Bake at 400 for 15 min.
Spicy Caesar Dressing
- Combine all ingredients in a blender. Blend until smooth.
Notes
NOTE: For Gluten Free, just use GF whole grain bread or omit croutons
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