A zesty and refreshing Tajín Chicken Jalapeño Corn Caesar Salad, perfect for summer gatherings and quick weeknight dinners.

Scale

2 cups torn ciabatta bread

1 clove garlic grated

2 tablespoons extra virgin olive oil

1 pound boneless skinless chicken breasts

2 tablespoons tajín

2 teaspoons honey

lime zest and juice from 1-2 limes

6 cups shredded romaine lettuce

1 1/2 cups halved cherry tomatoes

1 cup grilled corn kernels

1 avocado cubed

1 cup cubed spicy cheddar cheese

1/2 cup chopped scallions basil and/or cilantro

1–2 jalapeños

1/3 cup extra virgin olive oil

1/3 cup tahini

2 tablespoons lemon juice

2 tablespoons dijon mustard

2 teaspoons Worcestershire sauce

1–2 cloves garlic grated

1/3 cup grated parmesan

Preheat your oven to 400°F (200°C) and toss the torn ciabatta bread with grated garlic and 2 tablespoons of olive oil. Spread on a baking sheet and bake until golden brown, about 10-12 minutes.
In a bowl, mix the chicken breasts with tajín, honey, lime zest, and juice. Grill the chicken over medium heat until cooked through, about 6-7 minutes per side; allow to rest before slicing.
In a large salad bowl, combine shredded romaine lettuce, cherry tomatoes, grilled corn, avocado, spicy cheddar cheese, and scallions or herbs.
For the Jalapeño Caesar dressing, blend jalapeños, olive oil, tahini, lemon juice, dijon mustard, Worcestershire sauce, garlic, and parmesan until smooth.
Toss the salad with the Jalapeño Caesar dressing, top with sliced chicken, and finished crispy ciabatta croutons. Serve immediately.

Feel free to adjust the spice level by varying the amount of jalapeños in the dressing. This salad can be served as a main or a side dish.

Keywords: Tajín Chicken, Jalapeño, Corn, Caesar Salad, Summer Salad, Grilled Chicken Salad