Southwestern Caesar Salad with Chipotle Dressing
Ingredients
- ½ cup mayonnaise
- 1 ½ tablespoons low-salt chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 ½ teaspoon chipotle pepper in adobo sauce chopped
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Cayenne pepper to taste
- 1 large head of romaine torn or cut in thin ribbons
- 2 medium tomatoes seeded and diced
- ½ cup fresh corn kernels
- 4 tablespoons Cojito or Parmesan cheese
Instructions
- List commands, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in a medium bowl to blend. Season with salt and pepper to taste. (Dressing can be made up to 3 days ahead. Cover and refrigerate.)
- Mix lettuce, tomatoes and corn in a large bowl. Add dressing and 2 tablespoons cheese and toss to coat. Sprinkle with the remaining 2 tablespoons and serve.
Notes
Info on cutting the lettuce and adding a little bit of red wine vinegar
Letting tomato sit in salt for a few minutes
This is great with grilled chicken or shrimp on top of the salad. I usually add a little extra Chipotle pepper and a little bit of red wine vinegar. Fresh crisp tortilla chips are wonderful over top of salad.
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