ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

South of the Border Caesar Salad

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 15 mins
Yield Serves 8

Ingredients

  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon chopped, seeded canned chipotle chiles in adobo sauce (1 to 2 chiles), plus 1 tsp. adobo sauce
  • 2 tablespoons lime juice
  • 2 tablespoons mayonnaise
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large heads romaine lettuce, trimmed, cut crosswise into 1-inch strips
  • 2 tablespoons chopped fresh cilantro
  • 2 cups coarsely crushed tortilla chips

Nutrition Information

  • calories 220
  • fat 19 g
  • satfat 3 g
  • protein 4 g
  • carbohydrate 10 g
  • fiber 4 g
  • cholesterol 5 mg
  • sodium 194 mg

How to Make It

  1. Combine garlic, chiles, adobo sauce, lime juice and mayonnaise in the bowl of a food processor and process until smooth. With blades in motion, slowly pour in olive oil. Pulse in Parmesan, salt and pepper. (Makes about 3/4 cup dressing. Can be made up to 3 days in advance. Cover and chill until ready to use.)

  2. Just before serving, toss lettuce with dressing, cilantro and crushed tortilla chips. Garnish salad with additional chips if desired.