Tajín Chicken Jalapeño Corn Caesar Salad – Grilled Tajín honey lime chicken is tossed together with a creamy charred jalapeño parmesan Caesar dressing made with tahini. Romaine lettuce, cherry tomatoes, grilled corn, avocado, and cubes of cheddar round out this Mexican-inspired Caesar salad. It’s so good! Serve any night of the week all summer long.
Why You’ll Love this Tajín Chicken Jalapeno Corn Caesar Salad:
The salad itself is amazing. It consists of chicken tossed with tajín seasoning and honey, then grilled and finished with lime. The chicken is then layered in a bowl with greens, charred corn, chunks of avocado, and cubes of cheese.
But it’s the dressing that really makes this Caesar salad. It’s not a traditional mayo-based Caesar, but wow, it makes you whisper yummy while enjoying each bite!
What Do You Need for this Tajín Chicken Jalapeno Corn Caesar Salad:
Ingredients:
- 2 cups torn ciabatta bread
- 1 clove garlic, grated
- 2 tablespoons extra virgin olive oil
- 1-pound boneless skinless chicken breasts
- 2 tablespoons Tajin
- 2 teaspoons honey
- lime zest and juice from 1-2 limes
- 6 cups shredded romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1 cup grilled corn kernels
- 1 avocado, cubed
- 1 cup cubed spicy cheddar cheese
- 1/2 cup chopped scallions’ basil and or cilantro
Jalapeno Caesar Dressing:
- 1-2 jalapeños
- 1/3 cup extra virgin olive oil
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic, grated
- 1/3 cup grated parmesan
Instructions:
Caesar Dressing:
- This is truly one of my favorite dressings. It’s not a classic Caesar dressing. Traditionally, Caesar dressing contains anchovies and raw egg yolks, but this dressing has none of that. I know, technically, this really isn’t a Caesar salad, but the creaminess is spot on, and the flavor is perfect.
- A combination of creamy tahini (sesame seed paste), Dijon mustard, and a few dashes of Worcestershire sauce (did you know that one of the main ingredients in Worcestershire is anchovies?). The tahini adds the creaminess that the raw egg yolk would add, while the Dijon and Worcestershire sauce adds all the savory, salty flavors that the anchovies would add.
- And then, charred roasted jalapeños – these MAKE the dressing. Char the peppers on the grill, then steam them, give them a chop, and mix into the creamy dressing. So delicious.
Garlic Croutons:
- Toss cubes of ciabatta with a garlic clove and olive oil. Grill the bread and season with salt.
- Use a grill pan to grill the cubes or leave the bread large enough so that it does not fall through the grates.
Tajín Honey Lime Chicken:
- Toss chicken with Tajín seasoning and honey. The honey adds a nice balance to the spice.
- Grill until you have pretty char marks and the chicken is fully cooked. Once you’ve removed the chicken from the grill, add lots of lime zest, juice, and sea salt.
Put it all together…
- Arrange the lettuce in a bowl. Add the tomatoes, grilled corn, cheese, avocado, sliced chicken, and lots of dressing.
- Delicious! And I especially love cheddar cheese with summer cherry tomatoes and sweet grilled corn.
This is one of those salads you’ll crave all summer long. The creamy, spicy jalapeño dressing really ups the salad dressing game. This salad would be great for Father’s Day or the 4th of July; you’ll be excited to serve it!
More Recipe Suggestions:
Hot Honey Blackened Shrimp Caesar Salad
Pesto Turkey and Avocado Bacon Sandwich
Jalapeño Bacon Corn Cheese Dip
Avocado Bacon Chicken Salad with Jalapeño Honey Mustard
Tajín Chicken Jalapeño Corn Caesar Salad
Equipment
Ingredients
- 1- pound boneless skinless chicken breasts
- 2 tablespoons Tajin
- 2 teaspoons honey
- lime zest and juice from 1-2 limes
- 6 cups shredded romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1 cup grilled corn kernels
- 1 avocado cubed
- 1 cup cubed spicy cheddar cheese
- 1/2 cup chopped scallions basil and or cilantro
JALAPEÑO CAESAR
- 1-2 jalapeños
- 1/3 cup extra virgin olive oil
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic grated
- 1/3 cup grated parmesan
Instructions
- 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.
- Combine all remaining ingredients except the jalapeños in a blender or food processor and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.
- To make the salad. Set your grill, grill pan, or skillet to medium-high heat.
- Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide breadcrumbs onto a plate. Season with salt.
- In a bowl, toss the chicken with 1 tablespoon olive oil, the Tajin, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.
- Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.
