Mexicali Chicken Caesar Salad Recipe

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This south of the border twist on classic Caesar salad can be a delicious, easy meal when you use leftover chicken, or pick up a roasted chicken from the deli.

Servings: 6

Ingredients

1 clove garlic, smashed
2 Safest Choice™ pasteurized egg(s)
1 tsp chili powder
juice of 1 lemon
1/2 c extra-virgin olive oil
1/4 c grated Parmesan cheese
pinch of salt and black pepper
2 c shredded, cooked chicken
1 packet taco seasoning
2 heads romaine lettuce
1 tomato, chopped
1 c shredded Mexican-blend cheese
15 - 20 tortilla chips, smashed

Preparation

Place garlic, eggs, chili powder and lemon juice into a blender and process for 30 seconds. While the blender is running, slowly pour in the olive oil. Add the Parmesan, pinch of salt and black pepper, and mix until combined. Set aside.
In a medium bowl, combine chicken and taco seasoning.
Chop romaine into bite-sized pieces and place in a large bowl. Toss with enough dressing to lightly coat, then arrange on large platter. Top with shredded chicken, tomato, cheese and tortilla chips. Serve immediately.

Variations

Crack Safest Choice™ eggs into your blender with confidence. You’ll have no risk of Salmonella from these eggs!

Nutrition

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category	Amount
Calories	380
Calories from Fat	190
Total Fat	21g (32% DV)
Saturated Fat	7g (35% DV)
Trans Fat	0g
Cholesterol	110mg (37% DV)
Sodium	890mg (37% DV)
Total Carbohydrate	25g (8% DV)
Dietary Fiber	5g (20% DV)
Sugars	5g
Protein	26g
Vitamin A	380%
Vitamin C	100%
Calcium	30%
Iron	15%