Southwestern Chicken Caesar Salad With Chipotle Dressing

Total Time
Prep 40 mins
Cook 0 mins

I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)

Ingredients Nutrition


  1. Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
  2. Grill over medium-high heat about 6 minutes per side (or you may broil).
  3. Allow to cool then slice into strips; set aside.
  4. For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
  5. Place the lettuce in a large glass bowl, add in black beans; toss to mix.
  6. Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
  7. Drizzle the dressing over the salad or serve dressing on the side.
  8. Delicious!
Most Helpful

5 5

This dressing is awesome, wow! Really creamy but not at all hot from the chipotle pepper. I took your advise and made this 24 hours in advance to allow the flavours to all come together. Thank you Kitten for another winner.

5 5

The dressing is outstanding as is the salad but the dressing--OH WOW! I made the dressing using yogurt for the sour cream and omitting the anchovy (don't do those). The dressing was made this morning and I used a little on my roast beef sandwich at lunch. Very good! For the salad, I didn't have fajita seasoning mix so I used your Kittencal's Taco Seasoning Mix. After misting the chicken breasts with olive oil I rubbed the taco seasoning into the chicken and cooked them on the George Forman grill. This is a wonderful dinner salad.