truff kitchen

Grilled Chicken & Chicharron Jalapeño Caesar Salad

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Cook Time

15 minutes

Prep Time

30 minutes plus 2 hours for marinating the chicken

Servings

4

Ingredients

Caesar Dressing & Marinade:

½ cup mayonnaise

2 tablespoons olive oil

1 tablespoon lime juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon TRUFF Jalapeño Lime Hot Sauce

2 garlic cloves, peeled and minced

¼ teaspoon black pepper

Pinch ground cumin

Pinch chili powder

12 ounces boneless skinless chicken breasts

8 cups romaine lettuce, chopped

¼ cup fresh cilantro leaves

1 cup spicy chicharrons or pork rinds, chopped

1 cup cherry tomatoes, halved

1 avocado, peeled and sliced

¼ cup queso fresco crumbles or grated parmesan cheese

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Grilled Chicken & Chicharron Jalapeño Caesar Salad

This twist on the classic caesar salad will quickly become a new household favorite! We took a Tex-Mex approach to this recipe, using our Jalapeño Lime Hot Sauce in the dressing/marinade as well as incorporating some south of the border-inspired ingredients (like, spicy crispy crushed chicharrons, avocado, and queso fresco crumbles). TRUFF’s Jalapeño Lime Hot Sauce is that perfect blend of zesty and fiery with a fun earthy umami balance that enhances any dish–it especially enhances this caesar salad dressing and grilled chicken. An easy salad that makes a big impression.

Instructions:

  1. Place mayo, olive oil, lime juice, mustard, Worcestershire, hot sauce, garlic, black pepper, cumin, and chili powder in a medium bowl, whisk to combine. Divide the dressing in half.

  2. Coat the chicken breasts in half of the marinade, cover, and refrigerate for 2 hours or overnight. Refrigerate the remaining dressing for later use.

  3. Once the chicken has marinated, preheat a gas grill to medium-high heat or prep coals for a charcoal grill. Once hot, add the marinated chicken, and grill for 10 to 15 minutes, flipping halfway through, or until cooked through. Remove the chicken from the grill and set aside to rest for 15 minutes before slicing.

  4. Divide lettuce and cilantro between plates. Top with grilled chicken, chopped chicharron, tomatoes, avocado, and cheese.

  5. Drizzle with the reserved dressing or serve with dressing on the side.

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