Southwestern Style Chicken Ceasar Salad

Preheat your grill or grill pan to medium high.

Slice a red onion in half, and then peel the layers back individually and place on a plate or in a bowl. Toss with 2 teaspoons of the vegetable oil and sprinkle with kosher salt.

Lightly spray grill or grill pan with cooking spray. Grill the onions on both sides until soft and charred. Slice the onions into strips and set aside.

While the onions are grilling, prepare the chicken breasts on a clean plate.

Zest the lime and then slice in half.

Sprinkle the chicken generously with salt and pepper on both sides, and then sprinkle the ½ teaspoon of chili powder and all of the lime zest over both breasts. Squeeze one half of the lime over the chicken breasts and let marinate, up to an hour.

Grill the chicken breasts until they are just cooked through and have nice grill marks on them. (Timing for this will vary depending on the size and thickness of the chicken breasts – but juices should run clear when done).
When the chicken is done, thinly slice the chicken and set aside with the red onions.

For the dressing:
Combine the ingredients in a bowl, whisking in the oil at the end. Season to taste with the salt and pepper. (You can adjust the heat with the red pepper – this recipe is not spicy).

On a plate, arrange either half of a romaine lettuce head, or a whole “heart” of romaine lettuce. You can choose whether you want to serve whole leaves (as pictured) or torn/cut bit sized pieces- either way is great!

Place ¼ of the onions, and ¼ of the sliced chicken over the top of the lettuce. Pour a few tablespoons of the dressing over everything and then garnish with the finely shredded parmesan cheese and the pepitas.

Enjoy!