Restaurants›The Whiskey Barn - Honky Tonk and Smoke BBQ›Southwest Chicken Caesar Salad Recipe

Southwest Chicken Caesar Salad Recipe

Inspired by The Whiskey Barn - Honky Tonk and Smoke BBQ
Time30m
Serves4

Chopped romaine lettuce tossed in a chipotle lime caesar dressing with fried tortilla strips.

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Ingredients

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Salad

Chipotle Lime Caesar Dressing

Fried Tortilla Strips

Optional Garnish / Finish

Method

Fried Tortilla Strips

1

Prepare tortillas

Stack tortillas and cut into thin strips (about 1/4-inch). Pat strips dry with a towel to remove moisture.

2

Heat oil

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and 350°F if using a thermometer. If you don't have a thermometer, test with one strip — it should sizzle immediately.

3

Fry strips in batches, about 1–2 minutes per batch, stirring occasionally, until golden brown and crisp. Don't overcrowd the pan. Use a slotted spoon to transfer strips to a paper-towel-lined tray to drain.

4

While still warm, sprinkle strips with cumin, smoked paprika, and salt so the seasoning adheres. Set aside to cool and become fully crisp.

Chipotle Lime Caesar Dressing

5

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth.

6

Add lime juice, minced chipotle in adobo, minced garlic, anchovy paste (if using), honey (if using), and grated Parmesan. Whisk until combined.

7

Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and black pepper, then taste and adjust — add more lime for brightness, more chipotle for heat, or a pinch more honey to balance.

8

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lime juice to reach desired consistency. Refrigerate until ready to toss (can be made up to 24 hours ahead).

Salad Assembly

9

If the chicken is not cooked, quickly cook 2 boneless skinless chicken breasts: season with salt and pepper and cook in a skillet over medium heat with 1 tablespoon oil, 5–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then shred or dice. (Prepared ingredient assumes cooked chicken.)

10

In a large bowl, combine chopped romaine, shredded/diced chicken, halved cherry tomatoes, chopped cilantro, and shredded cheese.

11

Add 3/4 to 1 cup of the chipotle lime Caesar dressing to the salad and toss gently to coat evenly. Taste and add more dressing if desired.

12

Top the tossed salad with a generous handful of fried tortilla strips so they stay crisp on top. Sprinkle extra grated Parmesan and offer lime wedges on the side.

13

Serve immediately so the tortilla strips remain crunchy.