Tajin Chicken and Jalapeño Caesar Salad

May 2, 2025
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This Tajin Chicken and Jalapeño Caesar Salad is a perfect salad to serve all summer long. Grilled chicken that’s spiced with tajín, honey and lime is paired with shredded romaine lettuce, cherry tomatoes, grilled corn, avocado and spicy cheddar cheese. The whole salad is topped with a creamy spicy caesar salad dressing to add a Mexican flare to this exciting Caesar salad!

To make this recipe, char the jalapeños for the dressing. I like to grill the corn and chicken at the same time.

Prepare the chicken by tossing it with olive oil, tajín, and honey. Grill it until cooked through. I used tenders so that it cooked faster.

Throw the corn on the grill and char it, turning frequently.

Once the jalapeños are charred, put them in a bowl, cover with plastic wrap and let steam for 5 minutes. Remove the seeds and, if desired but not necessary, remove the skin. Chop the jalapeños and set aside.

Combine all of the remaining dressing ingredients, except the chopped jalapeños, in a blender and blend until smooth. Fold in the jalapeños.

This dressing is tahini-forward. If you aren’t a fan of tahini (there’s a certain someone that I live with that can’t stand it), substitute the dressing from the Iceberg Stack recipe and add the chopped jalapeños to it. It will still be delicious!

For the croutons, toss the ciabatta pieces with olive oil and garlic and grill or sauté for a few minutes until lightly charred.

To assemble, combine the romaine with sliced chicken, tomatoes, corn, avocado, herbs, croutons and dressing. Toss together and serve!

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Tajin Chicken and Jalapeño Caesar Salad

Makes: 6 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients

2 cups ciabatta bread, torn
1 clove garlic, grated
2 tbsp extra-virgin olive oil
1 pound boneless, skinless chicken breasts or tenders
2 tbsp tajín
2 tsp honey
lime zest and juice from 1-2 limes
6 cup shredded romaine lettuce
1 & 1/2 cup halved cherry tomatoes
1 cup grilled corn kernels
1 avocado, cubed
1 cup cubed spicy cheddar cheese
1/2 cup chopped scallions, basil and/or cilantro

Jalapeño Caesar Dressing:

1 & 1/2 jalapeños
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tbsp lemon juice
2 tbsp dijon mustard
2 tsp Worcestershire sauce
1 & 1/2 clove garlic, grated
1/3 cup grated parmesan

Instructions

To make the dressing, grill or char the jalapeños over an open flame until charred. Place in a bowl, cover, and steam 5 minutes. Chop.

Combine all remaining dressing ingredients except the jalapeños in a blender and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.

To make the salad, set your grill, grill pan, or skillet to medium-high heat. Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide bread crumbs onto a plate. Season with salt.

In a bowl, toss the chicken with 1 tablespoon olive oil, the tajín, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.

Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.

Recipe by Half Baked Harvest