Tajín Honey Lime Chicken and Jalapeño Corn Caesar Salad
Serves 6
25 mins prep
20 mins cook
45 mins total
Serve any night of the week all summer long...great for Father’s Day or the 4th of July!
Jalapeño Caesar
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1. To make the dressing. Grill or char the jalapeños over an open flame until charred. Place in a bowl, cover, and steam 5 minutes. Chop these guys up.
2. Combine all remaining ingredients except the jalapeños in a blender and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.
3. To make the salad. Set your grill, grill pan, or skillet to medium-high heat.
4. Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide bread crumbs onto a plate. Season with salt.
5. In a bowl, toss the chicken with 1 tablespoon olive oil, the tajín, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.
6. Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.
