Spicy Caesar Salad

    (45)
    35 minutes

    A fantastic Caesar salad made spice with the addition of fajita seasoning and chilli. Serve with warm flour tortillas.


    41 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast halves
    • 1 (40g) packet fajita seasoning
    • 1 cup mayonnaise
    • 2/3 cup grated Parmesan cheese
    • 1/2 cup sour cream
    • 2 anchovy fillets
    • 4 spring onions, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon Dijon mustard
    • 1 chilli, chopped
    • 1 1/2 teaspoons minced garlic
    • 1 teaspoon Worcestershire sauce
    • 8 cups cos lettuce, torn into bite-size pieces
    • 1/2 cup croutons
    • 1/4 cup grated Parmesan cheese
    • 1 red capsicum, sliced into thin rings
    • 1 yellow capsicum, sliced into thin rings
    • 1 orange capsicum, sliced into thin rings

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat barbecue for high heat and lightly oil grate.
    2. Sprinkle chicken breasts with fajita seasoning and cook for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
    3. In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, spring onions, parsley, Dijon mustard, chilli, garlic and Worcestershire sauce. Blend until smooth.
    4. Place cos lettuce in a large bowl and top with croutons, grated Parmesan and red, yellow and orange capsicum rings. Arrange chicken on top, then pour on the dressing.

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    Reviews and Ratings
    Global Ratings:
    (45)

    Reviews in English (36)

    by
    45

    This salad was terrific. I added corn and black beans and few more spices and omitted the anchovies. I brought this to a Southwest/Mexican themed dinner party and it was a hit! One word of caution: it makes a lot of dressing and I made the mistake of dumping it all on the salad and tossing before serving. The lettuce was kinda soaked in dressing. Next time, I will add a little at a time and toss just until the lettuce is coated or serve the dressing on the side.  -  02 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    44

    Very tasty!!! I made a few modifications: Since it's freezing rain outside I passed on grilling the chicken. LOL. I cubed it, marinated it in the fajita seasoning and then stir-fryed it. I added the diced peppers towards the end (rather than adding raw to the lettuce). Let's see...I also skipped that anchovies. One last thing, be careful when reading the "1 canned chipotle pepper". I almost read it as "1 can of chipotle peppers" !! Whoa !! That would'a been bad. Good stuff!! Try this one, for sure.  -  25 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    31

    Outstanding salad and dressing, Myra! We totally enjoyed this combination. I added some cumin to the dressing, and a can of drained kidney beans to the salad. Other than that, we thought this dish was perfect. It has become one of our all time favorite salads.  -  27 Jun 2003  (Review from Allrecipes USA and Canada)

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