Mexican Caesar Salad with

Grilled Chicken

One of the local fast food places around here offered a delicious Mexican Ceasar Salad a few years ago ... but only for one summer and they’ve never brought it back. So I found the ingredients they used, added a few of my own, and cooked up a dressing to go with it. Pretty yummy. :)

Chicken

2 chicken breasts, pounded flat Spice Rub Salt to taste (I prefer Lime Infused Sea Salt for this salad) Prepare grill (I prefer using charcoal or wood to grill with). Lightly dust chicken breasts with Spice Rub and Sprinkle with salt. Grill chicken until done. Refrigerate until cool or chilled. Salad Mixed greens (we use Baby Kale, Chard, Spring Mix, and Baby Spinach) Shredded Carrots Sliced Black Olives Tomatoes (we prefer the little grape tomatoes) Diced Avocado Crumbled Cotija cheese - about 6 ounces Pine Nuts Crispy Tortilla Strips Prepare mixed greens and toss with carrots. Add tomatoes, avocado, cheese, and pine nuts. Slice or dice chilled chicken and add to salad. Drizzle with Avocado Caesar Dressing and toss again.