Z'Tejas Southwestern Grill Chicken Caesar Salad

Chicken Marinade Ingredients:
  • 1/4 cup pumpkin seeds (available at health-food stores; can buy roasted seeds)
  • 1/4 cup sesame seeds
  • 1 cup cilantro (packed)
  • 1 cup vegetable oil
  • 1 clove garlic
  • 1 Tbsp salt
  • 1/2 Tbsp white pepper
  • 8 chicken breasts, skinned and boned
  • 2 heads Romaine lettuce, for salad
  • Croutons, for salad
Caesar Dressing Ingredients:
  • 1/4 oz fresh basil
  • 1 cup Italian blend Parmesan cheese, divided
  • 1/8 cup canned chipotle pepper in adobo sauce, or less, to taste
  • 3 1/2 pasteurized eggs
  • 1/2 ounce anchovy fillets
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic
  • 1/8 cup red wine vinegar
  • 1 3/4 cup vegetable oil or slightly more, if dressing is too thick
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Preparation:

Roast pumpkin seeds and sesame seeds in a 300 degree oven until slightly brown. (If you buy roasted pumpkin seeds, roast sesame seeds only.)

Purée all ingredients in blender. Put chicken in baking dish and pour marinade over. Cover and marinate at least one hour and up to six hours in the refrigerator. When you take the chicken out of the marinade for baking or grilling, the pieces will be thickly coated. Spoon off the excess marinade so that chicken is only lightly coated. Grill chicken until done, about 6 minutes on each side, or bake at 350 degrees for 40 to 45 minutes, or until done. Cut into 1/2-inch-long strips.

For Caesar Dressing: Place all ingredients, except oil and 1/4 cup parmesan, in blender. Blend, slowly drizzling oil into mixture until it thickens.

Generously toss dressing with romaine lettuce and chicken. Top with remaining Parmesan cheese and croutons.

Makes: 8 Submitted by: Recipe Group Member
Source:
Submitted by: Recipe Group Member
Date:



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