Southwest Chicken Caesar Salad
Recipe GLPRea5e86997e9b0b
A vibrant and satisfying salad featuring grilled chicken tenders, crispy roasted potatoes, fresh romaine lettuce, creamy avocado, and a colorful corn and poblano salsa finished with a drizzle of Caesar dressing. This dish combines Southwest flavors with classic salad elements for a complete and nourishing meal.
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Ingredients
1 1/2 lbs. new small potatoes, halved lengthwise
2 Tb. olive oil, divided
Salt and pepper to taste
1 1/2 lbs. chicken tenders
1 Tb. butter
1 shallot, peeled and diced
1 garlic clove, minced
1 poblano pepper, seeded and chopped
3 cups corn kernels (fresh or thawed)
1 cup dried cherries
5-6 oz. fresh chopped romaine or green leaf lettuce
2 avocados, sliced
3/4 cup Newman's Own Creamy Caesar Dressing
Directions
Preheat your oven to 450 degrees F.
Place the halved potatoes cut-side down on a rimmed baking sheet.
Drizzle 1 tablespoon of olive oil over the potatoes, toss gently, and season with salt and pepper.
Roast for 30 minutes, flipping the potatoes halfway through cooking, until golden and fork-tender.
While the potatoes cook, preheat a grill or grill pan to medium heat.
Coat the chicken tenders evenly with the remaining 1 tablespoon of olive oil, then season with salt and pepper.
Grill the chicken tenders for 4-5 minutes per side until they reach an internal temperature of 165 degrees F. Transfer to a cutting board and let rest.
In a large skillet, melt the butter over medium heat. Add the diced shallot, minced garlic, and chopped poblano pepper, and sauté for 2-3 minutes until softened and fragrant.
Stir in the corn kernels and sauté for another 4-5 minutes until lightly golden.
Add the dried cherries to the skillet, season with salt and pepper to taste, and remove from heat.
Cut the grilled chicken into bite-size pieces.
Divide the chopped lettuce among individual plates or place in a large serving bowl.
Top the lettuce with roasted potatoes, sliced avocado, and chicken pieces. Spoon the warm corn and poblano salsa over the top and drizzle with Caesar dressing before serving.
