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Southwestern Caesar Salad recipe

4 servings

Ingredients:

4 skinless, boneless chicken breast halves

1 (1.27 ounce) packet dry fajita seasoning

1 cup mayonnaise

2/3 cup grated Parmesan cheese

1/2 cup sour cream

2 anchovy fillets

4 green onions, chopped

1 tablespoon chopped fresh parsley

1 tablespoon Dijon mustard

1 canned chipotle pepper

1 1/2 teaspoons minced garlic

1 teaspoon Worcestershire sauce

8 cups romaine lettuce, torn into bite-size pieces

1/2 cup garlic flavored croutons

1/4 cup shredded Parmesan cheese

1 red bell pepper, sliced into thin rings

1 yellow bell pepper, sliced into thin rings

1 orange bell pepper, sliced into thin rings

Instructions:

Preheat an outdoor grill for high heat and lightly oil grate.

Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear.

Allow to cool, then slice into bite-size strips.

In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce.

Blend until smooth.

Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings.

Arrange chicken on top, then pour on the dressing.