Mexican Chicken Caesar Salad

Made by Clinton Kelly on The Chew and my Katie was coming out for lunch. It was really good especially the dressing! She is not a big spicy fan so opted out of the jalapeno and cut hot sauce back from a tablespoon to a teaspoon. Also slight last minute lettuce disaster as my romaine had turned !!! So quick substitute with mixed salad greens. Also delish!

SPICY CHICKEN:

• 4 chicken thighs (boneless, skinless)
• 1 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 cup olive oil
• 1 lime (juiced)
• Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

• 2 heads romaine (thinly sliced into strips)
• 1/2 cup cotija cheese (crumbled)
• 2 avocados (peeled, pitted, diced)
• 1 cup tortilla chips (crushed)
• 1/2 cup cilantro leaves (roughly chopped)

CAESAR DRESSING:

• 1/2 cup Greek yogurt
• 3 tablespoons buttermilk
• 1 tablespoon hot sauce
• 1 jalapeno (seeded, minced)
• 1 lime (zested, juiced)
• 1 clove garlic (peeled, minced)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper (to taste)

Preheat grill or grill pan to medium-high heat. Sprinkle chicken with cumin and cayenne, and season salt and pepper. Drizzle with olive oil. Place on the grill and allow to cook, about 4-5 minutes per side. While the chicken is cooking, squeeze lime juice over the chicken. Remove to a plate and keep warm. Thinly slice when ready to serve.

To Assemble: In a large bowl, add the romaine, cotija cheese, avocado, tortilla chips, cilantro, and chicken and toss to combine. Drizzle the dressing around the outer rim of the salad and toss to coat. Serve.

For the Caesar Dressing: In a medium bowl add the Greek yogurt, buttermilk, hot sauce, jalapeno, lime zest, lime juice, garlic and olive oil and whisk to combine. Season with salt and pepper.

Tip: If vegetarian, substitute black beans and corn for the chicken.