Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. 1 (1 1/57 ounce) packet dry fajita seasoning

  3. 1 cup mayonnaise

  4. 2/3 cup grated Parmesan cheese

  5. 1/2 cup sour cream

  6. 2 anchovy fillets

  7. 4 green onions, chopped

  8. 1 tablespoon chopped fresh parsley

  9. 1 tablespoon Dijon mustard

  10. 1 canned chipotle pepper

  11. 1 1/2 teaspoons minced garlic

  12. 1 teaspoon Worcestershire sauce

  13. 8 cups romaine lettuce, torn into bite-size pieces

  14. 1/2 cup garlic flavored croutons

  15. 1/4 cup shredded Parmesan cheese

  16. 1 red bell pepper, sliced into thin rings

  17. 1 yellow bell pepper, sliced into thin rings

  18. 1 orange bell pepper, sliced into thin rings

Instructions Jump to Ingredients ↑

  1. Preheat an outdoor grill for high heat and lightly oil grate. Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips. In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth. Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.


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