Serve A Sensational Salad

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Create a new salad sensation by turning a chicken Caesar salad into a Mexican dish with spices and a Mexican-blend cheese.

On weeknights packed with errands and activities it’s smart to be well-stocked with simple dinner solutions.

A satisfying salad makes a great quick, convenient meal. So throw on your sombrero and try this recipe for Mexicali Chicken Caesar Salad, a new spin on the classic Caesar that the whole family will love.

Save time by using cooked chicken - you can use rotisserie chicken coated with a packet of taco seasoning mix. You could also use leftover grilled or baked chicken instead. Prepare a chili-Caesar-style dressing, complete with the key Caesar ingredient, raw eggs.

With Safest Choice Pasteurized Shell Eggs, the risk of foodborne illness from salmonella or other bacteria is eliminated. The eggs are pasteurized in the shell with a warm water bath. It’s a natural process using the precise time and temperature to make them completely safe to consume raw. A red circle “P” stamped on each egg verifies that the eggs have been pasteurized by the Safest Choice all-natural water bath and are safe to use in raw or lightly cooked egg dishes.

Just toss the spicy dressing with romaine lettuce, top with the chicken, and a sprinkling of cheese, tomatoes and tortilla chips.

For more delicious, convenient recipes, and to learn more about pasteurized shell eggs and where to buy them, visit www.SafeEggs.com.

Mexicali Chicken Caesar Salad

Preparation time: 30 minutes; makes 6 servings

2 Safest Choice Pasteurized Eggs

3 tablespoons lemon juice

1 teaspoon chili powder

1 clove garlic

1/3 cup extra-virgin olive oil

2 tablespoons grated Parmesan cheese

Pinch of salt and black pepper

2 cups shredded, cooked chicken

1 packet taco seasoning

2 heads romaine lettuce, chopped

1 tomato, chopped

1/2 cup shredded Mexican cheese blend

10 tortilla chips, coarsely crushed

Place eggs, lemon juice, chili powder and garlic into bowl of food processor; process 30 seconds or until combined. With processor running, add oil in slow, steady stream until well combined. Add Parmesan and a pinch of salt and pepper; process until combined. Set aside.

In medium bowl, combine chicken and taco seasoning.

Place romaine in large bowl. Toss with dressing to coat lightly; divide among six salad bowls or plates. Top with equal amounts chicken, tomato, cheese and tortilla chips. Serve immediately.

Nutrition information (1/6 of recipe): 305 calories; 21 g total fat; 5 g saturated fat; 124 mg cholesterol; 679 mg sodium; 10 g total carbohydrates; 20 g protein

Source: Safest Choice Pasteurized Shell Eggs

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