Description
Sizzling Tajin chicken dances atop a zesty jalapeño corn caesar salad, creating a Mexican-inspired culinary masterpiece. Crisp textures and bold flavors merge, promising you a thrilling taste adventure that celebrates fresh ingredients and vibrant Mexican cuisine.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breasts
- 1 cup cubed spicy cheddar cheese
- 1/3 cup grated parmesan
Vegetables and Fruits:
- 6 cups shredded romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1 cup grilled corn kernels
- 1 avocado (cubed)
- 1/2 cup chopped scallions basil and or cilantro
- 1–2 jalapeños
- lime zest and juice from 1-2 limes
- 2 tablespoons lemon juice
- 1–2 cloves garlic (grated)
Seasoning and Dressing:
- 2 tablespoons Tajin
- 2 teaspoons honey
- 1/3 cup extra virgin olive oil
- 1/3 cup tahini
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
Instructions
- Char jalapeños directly over an open flame until blackened, then place in a covered bowl to steam for 5 minutes. Finely chop the roasted peppers.
- Blend all dressing components except jalapeños until silky smooth in a blender. Fold in chopped jalapeños and adjust seasoning to taste.
- Preheat grill or grill pan to medium-high heat for even cooking.
- Drizzle ciabatta and garlic with olive oil, then grill until golden with distinct grill marks, approximately 5 minutes. Transfer to a plate and season with salt to create crispy croutons.
- Coat chicken with olive oil, Tajin, honey, and salt. Grill for 8-10 minutes until fully cooked, ensuring internal temperature reaches 165°F. Finish with fresh lime zest and juice, then slice thinly against the grain.
- Assemble salad by combining romaine, tomatoes, corn, avocado, cheese, fresh herbs, grilled chicken, homemade croutons, and jalapeño caesar dressing. Toss thoroughly to distribute flavors evenly and serve immediately for optimal taste and texture.
Notes
- Roast jalapeños carefully to develop a deep, smoky flavor without burning them completely.
- Adjust the heat level by removing seeds and membranes from jalapeños for a milder dressing.
- Marinate chicken in Tajin mixture for 30 minutes before grilling to enhance flavor penetration and tenderness.
- Grill bread and chicken simultaneously to save time and create a more efficient cooking process.
- Use fresh, in-season corn for the best texture and sweetness in the salad.
- Make extra dressing and store in the refrigerator for up to 3 days as a versatile condiment.
- Substitute ciabatta with gluten-free bread for a celiac-friendly version of the dish.
- Swap chicken with grilled tofu or tempeh for a vegetarian alternative that maintains similar flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 493 kcal
- Sugar: 4 g
- Sodium: 491 mg
- Fat: 37 g
- Saturated Fat: 8 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 88 mg