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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, tip sheets, articles and more!
http://homemakersjournal.com/
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