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Great Caesar with Fajita Chicken Recipe

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This recipe for Great Caesar with Fajita Chicken, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
3 ounces romaine lettuce Washed and chopped
1 ounce bread croutons
1 tablespoon lite Caesar dressing, Ken's
3 ounces cooked chicken Skinless white meat
1 ounce red and green bell peppers Roasted

Directions:
Directions:
For croutons: cut bread, preferably whole grain, into cubes approximately 1/2-inch square. Toss with
black pepper and a little dried oregano and / or parsley. Place on a sheet pan that has been LIGHTLY
sprayed with pan release and bake in a 325-degree oven for about 10 to 15 minutes, or until golden
brown.
For the chicken: season chicken with ground cumin, paprkia, black pepper, minced garlic. Grill (or
roast in a hot oven on a sheet pan sprayed with pan release) until cooked through, (165 degrees
internal temperature for 15 seconds). Remove from heat and sprinkle with chopped fresh oregano and
cilantro. Chill chicken rapidly to below 40 degrees. Cut on the bias into thin strips.
For the peppers: remove stems and seeds, season with black pepper and grill (or roast in a hot oven
on a sheet pan sprayed with pan release) until cooked through, chill rapidly and cut into julienne.
To assemble salad: Toss chopped lettuce with dressing until combined. Place in serving bowl and top
with 3 ounces of the chicken, 1 ounce of the peppers and 1 ounce of the croutons.

Number Of Servings:
Number Of Servings:
1

 

 

 

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