Mexican Caesar Salad… It’s what’s for #dinner.

A few weeks ago, I tried Chopt’s Mexican Caesar Salad. It was delicious. Though I substituted spring baby lettuces for kale, it was pretty tasty. So I decided, hey, I can make this at home, right? Totes.

Like most faux recipes, I always research. (Well with most things in my life, I research the heck out of everything. Haha.) I came across this recipe from Pinterest and thought it was probably what I was looking for. Only one way to find out, right? Right.

Once I found a recipe, I was off to the grocery store. Grabbed some kale, queso fresco, chipotles in adobo sauce, tortilla chips, and everything else for my faux Chopt Mexican Caesar Salad. Rushed back to my apartment and quickly made this beauty:

Yum, right? Here’s how to make your own plate of healthy, tasty goodness.

Chipotle-Lime Ranch

  • 1 cup low-fat plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup buttermilk, then more as needed
  • 2 Tbsp fresh lime juice
  • 2 chipotle chile peppers in adobo – If you like it spicier, add more chipotle chile peppers
  • 1 clove garlic
  • 2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • 1/4 tsp paprika
  • Salt and freshly ground pepper, to taste

Salad Ingredients

  • Kale – Personally, kale and arugula are my favorite. For this salad though, definitely need something hearty.
  • Queso Fresco
  • Tortilla chips
  • Grilled chicken – I take the adobo sauce from the canned chipotles, add in the juice of half a lime, and let it marinate for about 30 minutes before grilling.

Add all salad dressing ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container. You can either plate the salad ingredients or mix everything in a bowl. Either way, dig in! Nom nom nom.

Let me know what you think of it!

‘Til the next time.
– E