Southwest Chicken Caesar Salad
Prep: 15 minutes • Serves: 4
2 large garlic cloves, crushed with press
1/2 cup light mayonnaise
1/4 cup chopped fresh cilantro leaves
2-1/2 teaspoons chipotle salsa
2 ears fresh corn, husks and silks removed
8 ounces Schnucks hot pepper Jack cheese, shredded
3 packages (6 ounces each) or 2 packages (9 ounces each) grilled chicken strips
1 can (15 ounces) Schnucks black beans, rinsed and drained
2 Schnucks hearts of romaine, each cut crosswise into 1/2-inch pieces
1/2 red bell pepper, diced (about 1 cup)
1/4 teaspoon freshly ground black pepper
1 cup tri-color tortilla strips
1. Prepare Dressing: From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice into large salad bowl. Add remaining dressing ingredients and stir with whisk until well combined.
2. Prepare Salad: With sharp knife, cut kernels from ears of corn; place uncooked corn in bowl with dressing. Add remaining salad ingredients except tortilla strips. Toss until well coated with dressing. Divide salad between each of 4 dinner plates. Sprinkle each salad with 1/4 cup tortilla strips.
Each serving: about 688 calories, 33 g total fat (13 g saturated), 139 mg cholesterol, 1716 mg sodium, 47 g carbohydrate, 13 g fiber, 50 g protein
For a cool touch on hot summer days, chill plates before serving.