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Mexican Chicken Caesar Salad
By Monica Resinger
For a delicious twist on the traditional chicken caesar salad, try this. Serves approximately 4.
- 2 Small-Medium Heads of Romaine Lettuce, shredded
- 1 Tomato, sliced, then halved
- 2-3 Chicken Breasts
- Seasoning Salt
- 2 Avocados, sliced
- Shredded Parmesan Cheese
- 6 small Corn Tortillas, thinly sliced
- Non-Stick Cooking Spray
- Garlic Salt
- Bottled Caesar Dressing
- Milk - optional
- Vinegar - optional
- Salt - optional
Pre-heat oven to 350*F.
Put the sliced corn tortillas onto a cooking sheet sprayed with the non-stick cooking spray, then spray
the strips with the spray and sprinkle with garlic salt.
Bake in the pre-heated oven for 20 minutes or until crisp.
Add the chicken
breasts to a frying pan, then add a cup or so of water; bring the water to a boil, turn the heat to low and put on a lid and
cook the breasts until done.
When breasts are done, slice and season with seasoning salt.
Set all the salad ingredients in bowls,
salad bar-style.
If desired, mix the dressing with a little milk, vinegar and salt to taste to thin it down ... this helps the
dressing spread better over the salad, cuts calories and money.
Monica is the founder Homemaker's Journal E-publications, the growing home of many fun and informative home and garden e-books,
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