Southwest Caesar Salad Gf Recipe

Wash and dry romaine thoroughly. Chop into roughly 1–1.5 inch pieces and place in a large chilled mixing bowl.

Add pico de gallo to the romaine and gently toss to combine.

Just before serving, sprinkle the crushed gluten-free nacho chips over the top to retain crunch.

If chicken is not cooked: season a boneless skinless chicken breast with 1/4 tsp salt and 1/8 tsp black pepper. Grill over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice into strips. Use one 6 oz cooked portion per serving.

Shred or grate cheddar and Monterey Jack; sprinkle over the salad when assembling.

Arrange sliced grilled chicken on top of the dressed salad.

Scoop flesh from 1/2 ripe avocado into a small bowl. Add lime juice, 1/4 tsp salt, chopped cilantro and minced jalapeño if using. Mash with a fork to a chunky-smooth consistency.

Taste and adjust seasoning with more salt or lime as desired. Reserve until plating.

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1 tbsp fresh lime juice, 2 tbsp grated Parmesan, 1/2 tsp anchovy paste, 1/2 tsp minced chipotle (or 1/2 tsp chipotle powder), 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp black pepper.

If the dressing is too thick, whisk in up to 1 tbsp water to reach a creamy, pourable consistency. Taste and adjust salt (add up to 1/4 tsp) or lime if needed.

Drizzle about 2–3 tbsp of the prepared Southwest Caesar dressing over the romaine and pico in the mixing bowl. Toss gently but thoroughly to coat leaves evenly.

Transfer dressed salad to a serving plate or bowl. Top with shredded cheddar and Monterey Jack, then place sliced grilled chicken on top.

Spoon a generous 2 tbsp dollop of the guacamole to one side of the salad.

Scatter the crushed nacho chips over the salad right before serving for crunch.

Finish with a squeeze of lime wedge and an optional extra grind of black pepper. Serve immediately.