Tajín Chicken Jalapeño Corn Caesar Salad
Tajín Chicken Jalapeño Corn Caesar Salad - Grilled Tajin 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.
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.
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