Tex Mex Chicken Caesar Salad

So, I have to be honest- I was in a hurry with this recipe and somethings didn't turn out as well as I would have wanted. But, I think it's worthy of another whirl, so I am posting it in hopes of you leaving your tips and suggestions, I think it will be better now that I have re-written the directions and tweaked just a few things! The dressing is great, but if your making the salad for more than 3 people, double the dressing!

Ingredients:

2 heads of romaine, chopped

1 avocado, diced

1.5 lbs of chicken (I used tenderloins)

1/2 cup parmesan

Chicken Seasoning: combine ingredients in a bowl

1/2 cup olive oil

1 TBSP chili powder

1 tsp cumin

pinch of salt

Homemade Croutons:

3 cups of french bread, cubed

1/2 cup of parmesan cheese, grated

3 TBSP olive oil

1 TBSP chili powder

1 clove garlic

Dressing

1/4 cup olive oil

2 cloves garlic, minced

2 lime, juice & zest

2 TBSP cilantro, finely chopped

1 TBSP dijon mustard

2 tsp Worcestershire Sauce

1/2 tsp red pepper flakes

shake of pepper

Directions:

Preheat your oven to 375 for the croutons. Then start with your chicken. Wash it and mix the "chicken seasoning" in a bowl, put the chicken in and make sure the seasoning is equally distributed. You are going to grill that for a few minutes on the BBQ and then cut it into stripes or chunks.

Next, put your cubed bread in a bowl, drizzle 3 TBSP olive oil over top and sprinkle 1 TBSP chili powder and 1 clove garlic and mix it up well. Pour them out onto a roasting pan or a cookie sheet that has been lined in parchment paper, and sprinkle 1/2 cup of parmesan on top. Put in the oven and let them bake for 10- 15 minutes at 375. Remove from oven and let cool.

Next, you are going to wash, chop and dice your lettuce & avocado, put it in a large bowl and sprinkle the other 1/2 cup parmesan on top. Throw on your chicken, homemade croutons, and mix up your dressing. Drizzle the dressing and toss! Ready to serve!