Caesar in a Bowl with Grilled Turkey Breast


Legend has it that the original Caesar salad was created in Tijuana, Mexico, by Caesar Cardini in 1924 to commemorate the special visit of a Hollywood movie star. Cardini was the chef of one of the prominent hotels in Tijuana.

This spicy version of the salad is not as heavy with anchovies or oil as the popular restaurant versions. Use deli or leftover turkey or chicken. If preferred, lime and garlic accented chicken breast fajita style could be quickly grilled, sliced and added instead. The salad is also wonderful without any chicken or turkey.

Preparation time: 15 minutes

Yield: 4 servings

1 large head Romaine lettuce, about 12 ounces

6 Tablespoons freshly squeezed lemon juice (about 2 lemons)

1 or 2 jalapenos, minced—add second jalapeno after tasting

3 cloves garlic, minced

4 anchovy fillets, drained and mashed or 2 teaspoons anchovy paste

¼ cup extra-virgin olive oil

2 cups cubed turkey or chicken breast (1/2 inch cubes)

¼ cup freshly grated Parmesan or Romano cheese

1. Rinse the lettuce, drain, and tear into bite-sized pieces; chill.

2. In a deep salad bowl, combine the lemon juice, jalapenos, garlic, anchovies and oil. Using a whisk or fork, blend them together (or use a mini-chopper to blend all together.)

3. Add the lettuce and turkey and toss to mix. Top with the cheese.

Per serving: Calories 252, Protein 25 g, Carbohydrates 5 g, Fiber 2 g, Fat 15 g, Saturated Fat 2 g, Cholesterol 64 mg, Sodium 194 mg. (Analyzed with turkey, 12 ounces of Romaine lettuce and 1 ½ jalapenos.)


Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.

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