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