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Southwest Crispy Chicken Caesar Salad Recipe
This tasty, light southwestern Caesar salad is paired with Tyson Red Label® NAE Fully Cooked Air Fried Chicken Tenderloins, a blend of spinach greens and corn, fire roasted red pepper strips and a Southwest Caesar dressing topped with grated Parmesan cheese.
Alternative Product: Tyson Red Label® NAE Fully Cooked Air Fried Chicken Breast Filets
Ingredients
SERVING SIZE: 1 Bowl
3 ea. | Tyson Red Label® NAE Fully Cooked Air Fried Chicken Tenderloins |
2 oz. | Mescaline Blend Lettuces |
1 oz. | Baby Spinach Leaves |
2 oz. | Black Beans, washed |
¾ oz. | Tomatoes, large dice |
1 oz. | Grilled Corn Kernels, grilled and cut |
¼ oz. | Red Onion, slivers |
¼ oz. | Radish, thinly-sliced half moons |
1 oz. | Roasted Red Pepper Strips |
3 oz. | Southwest Caesar Dressing |
½ oz. (optional) | Jalapenos, fresh, thinly sliced 1/8”-1/16” |
½ oz. | Bacon |
Garnish | Parmesan Cheese, shredded |
To taste | Black Pepper, cracked |
Directions
Step 1: Place the mixed greens in the bottom of a shallow bowl or plate.
Step 2: Top greens with the grilled corn kernels, tomatoes, red pepper strips, bacon, red onion slivers, radishes and jalapenos.
Step 3: Top the vegetables with the Southwest Caesar Dressing.
Step 4: Cook the Tenderloins according to the case instructions and once hot, add the three Tyson Red Label® NAE, Fully Cooked Air Fried Chicken Tenderloins to the top of the salad.
Step 5: Garnish with Parmesan cheese and optional cracked black pepper.
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Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Chicken
