For our caesar dressing:
3 tablespoons olive oil
1 raw egg yolk
¼ teaspoon garlic powder
1 tablespoons lime juice
1 piece anchovy fillet
½ tablespoon mustard
2 drops Worcestershire sauce
2 drops of liquid seasoning (e.g. Maggi Seasoning)
2 sweet chipotle chiles sweet chipotle
3 tablespoons grated Parmesan cheese
1 pinch of salt
1 pinch of pepper
For the salad:
2 small romaine lettuces
1 1/2 cups toasted bread, diced or ready to use croutons
½ flour tortilla cut into strips
1/2 cup shredded Parmesan cheese
½ chicken breast fillets
1 sweet chipotle chile sweet chipotles
¼ teaspoon garlic powder
Salt
Pepper
Mexican oregano
For the Dressing:
1. Use an immersion blender to process all ingredients to a smooth and homogeneous dressing. Reserve in the refrigerator untill serving.
Note: If you do not have a blender, you can do it with a bowl and a balloon whisk, adding the ingredients one by one in the following order; Egg, anchovy, lemon, chopped chipotle, garlic, sauces, parmesan and lastly the olive oil in thread form without stopping whisking.
For the chicken:
Crush the chipotle chile with the garlic powder, Mexican oregano, salt and pepper. Spread over the chicken and marinate for 10 minutes.
2. In a frying pan, fry the tortilla strips in a little oil and set aside.
3. In the skillet previously used, brown the chicken and set aside.
4. Mix the lettuce leaves with the croutons, Parmesan cheese and a little dressing.
5. Serve on 2 plates, arrange the chicken strips on top of the salad and garnish with the fried tortilla strips.
6. Enjoy!