Best Chipotle Caesar Dressing Recipes

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
• Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
• Grill over medium-high heat about 6 minutes per side (or you may broil).
• Allow to cool then slice into strips; set aside.
• 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.
• Place the lettuce in a large glass bowl, add in black beans; toss to mix.
• 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).
• Drizzle the dressing over the salad or serve dressing on the side.
• Delicious!

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat

SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING

Steps:

• DRESSING:.
• Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
• SALAD:.
• Mix lettuce, tomatoes and corn in large bowl.
• Add 3/4 of dressing and 2 T. of Parmesan. Toss.
• Determine if more dressing is needed. Add to taste.
• Sprinkle with remaining Parmesan before serving.

CHIPOTLE CAESAR DRESSING

Steps:

• Put all ingredients except oil in blender, pulse to puree, stream in oil slowly to form an emulsion.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend.
• Taste dressing and adjust seasoning, adding salt and pepper if desired.
• Dressing can be prepared one day ahead of time.
• Mix lettuce, tomatoes and corn in a large bowl.
• Add dressing and 2 tablespoons cheese.
• Toss to coat well.
• Sprinkle with remaining cheese and chopped cilantro and serve.