Southwestern Chicken Caesar Salad With Chipotle Dressing

Ingredients

• 5 boneless skinless chicken breasts
• olive oil

• 1 (1 1/3 ounce) package fajita seasoning mix
• 1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
• 3/4-1 cup black beans (rinsed and very well drained or use corn niblets)
• 1 1/2 cups garlic-flavored croutons (or use as much as desired)
• 1/3 cup grated parmesan cheese
• 1-2 red bell peppers, seeded and sliced into rings
• 1/4 cup grated parmesan cheese (or to taste)

CHIPOTLE DRESSING

• 1 cup mayonnaise
• 2/3 cup parmesan cheese
• 1/2 cup sour cream
• 1/2 teaspoon cumin
• 2 anchovy fillets
• 3 green onions, chopped
• 1 tablespoon Dijon mustard
• 1 chipotle pepper (from a jar or can)
• 2 teaspoons minced fresh garlic
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon black pepper (or to taste)
• salt (or to taste) (optional)

Directions

1. 1

   Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.

2. 2

   Grill over medium-high heat about 6 minutes per side (or you may broil).

3. 3

   Allow to cool then slice into strips; set aside.

4. 4

   For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.

5. 5

   Place the lettuce in a large glass bowl, add in black beans; toss to mix.

6. 6

   Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).

7. 7

   Drizzle the dressing over the salad or serve dressing on the side.

8. 8

   Delicious!