Latino Caesar Salad Recipe | Yummly
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Latino Caesar Salad

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  • 5/8 cup olive oil
  • 1 knorr garlic minicube
  • 4 cups loaf french bread, cut into
  • 1 1/2 pounds boneless, skinless chicken breast halves
  • 1 poblano pepper
  • 1 poblano peppers (quartered)
  • 2 knorr chipotle minicube
  • 6 tablespoons hellmann's or best foods real mayonnaise
  • 2 tablespoons lime juice (divided)
  • 1 teaspoon worcestershire sauce
  • 10 cups torn romaine lettuce leaves
  • 1 cup shredded mozzarella cheese
  • 1 cob corn on the
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    1. Preheat oven to 400°F.
    2. Combine 1/2 cup olive oil, 1 Chipotle MiniCube and Knorr® Garlic MiniCube; reserve 1/4 cup. Stir in 1 tablespoon lime juice into remaining olive oil mixture. Combine chicken and 2 tablespoons olive oil mixture in a large resealable plastic bag; turn to coat. Combine remaining olive oil mixture, peppers and corn in another large resealable plastic bag; turn to coat. Close bags and marinate in refrigerator for about 1 hour.
    3. Toss reserved 1/4 cup olive oil mixture with bread cubes in a large bowl. Arrange in a single layer on a baking sheet. Bake for 10 minutes or until golden, stirring once.
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