Tuesday, April 26, 2016

Del Real Southwest Chicken Caesar with Cornbread Croutons

Don't let the short list of ingredients and super easy instructions fool you. This salad is loaded with Southwest flavor and is perfect for all those summer picnics and BBQ's coming up! When you don't want to heat up the kitchen this is the perfect thing to serve. My family gobbled this up and it was so easy to throw together before we ran out the door for baseball practice. If you want to make it even easier on yourself, the croutons and dressing can be made ahead of time as well. Leftovers (if there are any) would be awesome thrown in a tortilla and eaten as a wrap the next day!
Del Real Southwest Chicken Caesar with Cornbread Croutons
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon creole seasoning
6 ounces bakery prepared cornbread, cut into ½ inch cubes
1 package (16 ounce) Del Real Foods Shredded Chicken
¼ cup Caesar dressing
12 ounces salad greens (this is about 16 cups)
¼ cup roasted salted pepitas
Pre-heat oven to 375 degrees.
Stir the cumin, garlic powder, chili powder and creole seasoning together in a small bowl.
Place the cornbread cubes on a foil lined cookie sheet, spray generously with non-stick cooking spray and sprinkle with the seasoning mix. Place in the oven and bake for about 15 minutes, or until cubes are browned and crisp.
While the croutons are toasting, prepare the chicken according to package directions. Drain the chicken and set aside to cool.
In a small bowl, stir together the Caesar dressing and Salsa Verde.
In a large serving bowl, toss together the salad greens, chicken and the salad dressing. Top with croutons, sprinkle with pepitas and serve immediately.

Del Real is also is awarding a ‘Top Voted Recipe’ prize. The voting page is now active and individuals may vote for one recipe, per day and must have a Facebook account in order for the vote to validate. If you'd like to take a moment and help me win the title of "Top Voted" I'd be so appreciative! Here's the LINK

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