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Panera Southwest Caesar Salad with Chicken Equipment Ingredients Southwest Caesar Salad 3 cups romaine lettuce 1 avocado peeled, sliced 1/4 cup Parmesan cheese grated 1/4 cup Blue Corn Tortilla Strips 2 tbsp fresh cilantro Grilled Chicken Breast 1 chicken breast 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder Caesar Dressing 3 egg yolks 2 oz anchovy canned, drained 1 tsp garlic minced 3 tbsp Duke's mayonnaise 1 tsp red wine vinegar 1 tbsp lemon juice 1.5 tsp dijon mustard 1 tsp Worcestershire sauce 1/3 cup canola oil 2 tbsp olive oil 1/16 tsp turmeric 1/16 tsp ground cloves 1/8 tsp salt 1/8 tsp black pepper Chipotle Aioli 2 tbsp Duke's mayonnaise 1 tbsp chipotle peppers in adobo Instructions Prepare Caesar Dressing In a blender add in egg yolks and blend on medium for 10 seconds.3 egg yolks While still blending, add in drained anchovies and garlic.2 oz anchovy, 1 tsp garlic Once blended add in mayonnaise, red wine vinegar, lemon juice, dijon mustard, Worcestershire sauce, turmeric, cloves, salt & black pepper and blend until smooth.3 tbsp Duke's mayonnaise, 1 tsp red wine vinegar, 1 tbsp lemon juice, 1.5 tsp dijon mustard, 1 tsp Worcestershire sauce, 1/16 tsp turmeric, 1/16 tsp ground cloves, 1/8 tsp salt, 1/8 tsp black pepper Slowly add in oils and blend on low until thickened.1/3 cup canola oil, 2 tbsp olive oil Refrigerate until ready to serve Prepare Chipotle Aioli Spoon out 1 pepper and adobo sauce and finely dice1 tbsp chipotle peppers in adobo Mix with mayonnaise2 tbsp Duke's mayonnaise Refrigerate until ready to serve Prepare Southwest Caesar Salad with Chicken Prepare Caesar Dressing it's best to do this classic dish the night before so it has time to thicken in the refrigerator and the flavors to meld together
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