Chipotle Chicken Caesar Salad
By America's Test KitchenPublished on February 28, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 2 garlic cloves, mincedSalt and pepper 2 slices hearty white sandwich bread, cut into ½-inch cubes (4 cups)4 (6-ounce) boneless, skinless chicken breasts, trimmed¾ cup creamy Caesar salad dressing 2 tablespoons minced chipotle chile in adobo sauce 1 tablespoon lime juice 3 romaine lettuce hearts (18 ounces), torn into bite-size pieces1 ripe avocado, halved, pitted, and cut into ½-inch cubes
Before You Begin
If you want a milder salad, use only 1 tablespoon of chipotle.
Instructions
- Combine 2 tablespoons oil, garlic, and 1/2 teaspoon salt in large bowl. Add bread and toss to coat. Transfer bread to 12-inch nonstick skillet set over medium heat and cook, stirring often, until golden brown, about 5 minutes. Transfer to plate.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to carving board, tent with foil, and let rest for 5 minutes.
- Stir dressing, chipotle, and lime juice together in now-empty bowl. Add lettuce and croutons and toss to coat; season with salt and pepper to taste. Transfer salad to serving dish. Slice chicken thin and arrange over salad. Sprinkle avocado over top and serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
2 slices hearty white sandwich bread, cut into ½-inch cubes (4 cups)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
¾ cup creamy Caesar salad dressing
2 tablespoons minced chipotle chile in adobo sauce
1 tablespoon lime juice
3 romaine lettuce hearts (18 ounces), torn into bite-size pieces
1 ripe avocado, halved, pitted, and cut into ½-inch cubes
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
2 slices hearty white sandwich bread, cut into ½-inch cubes (4 cups)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
¾ cup creamy Caesar salad dressing
2 tablespoons minced chipotle chile in adobo sauce
1 tablespoon lime juice
3 romaine lettuce hearts (18 ounces), torn into bite-size pieces
1 ripe avocado, halved, pitted, and cut into ½-inch cubes
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper
2 slices hearty white sandwich bread, cut into ½-inch cubes (4 cups)
4 (6-ounce) boneless, skinless chicken breasts, trimmed
¾ cup creamy Caesar salad dressing
2 tablespoons minced chipotle chile in adobo sauce
1 tablespoon lime juice
3 romaine lettuce hearts (18 ounces), torn into bite-size pieces
1 ripe avocado, halved, pitted, and cut into ½-inch cubes
Why This Recipe Works
Lime juice brightens this southwestern-inspired Caesar.
Before You Begin
If you want a milder salad, use only 1 tablespoon of chipotle.
Instructions
- Combine 2 tablespoons oil, garlic, and 1/2 teaspoon salt in large bowl. Add bread and toss to coat. Transfer bread to 12-inch nonstick skillet set over medium heat and cook, stirring often, until golden brown, about 5 minutes. Transfer to plate.
- Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add chicken and cook until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to carving board, tent with foil, and let rest for 5 minutes.
- Stir dressing, chipotle, and lime juice together in now-empty bowl. Add lettuce and croutons and toss to coat; season with salt and pepper to taste. Transfer salad to serving dish. Slice chicken thin and arrange over salad. Sprinkle avocado over top and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments