Panera Southwest Caesar Salad with Chicken
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Panera Bread has a new Southwest Caesar Salad on the menu for a limited time and I’ve broken it down so you can make it at home!!!! Crisp romaine lettuce, chunks of fresh avocado, juicy grilled chicken, Panera’s classic Caesar dressing and a drizzle of chipotle aioli all come together for a delicious salad!
What You Will ❤️ About Panera’s Southwest Caesar Salad
- Unique! Panera’s Southwest Spin of the Chipotle Aioli with the classic Caesar Salad dish really adds a lot of flavor to this salad.
- Simple Ingredients! This salad – other than the Caesar Dressing – has very simple ingredients like chicken, romaine, avocado and more.
- Versatile! Swap grilled chicken for rotisserie chicken, or buy store-bought Caesar – there are lots of little swaps you can make.
Ingredients for SW Caesar Salad with Chicken
Panera salads are so delicious – especially their seasonal ones like this and their perennial guest favorite – the Strawberry Poppyseed Salad. The ingredients are simple and delicious – here’s what you’ll need for the Southwest Caesar Salad (and easy swaps if you’re looking for them):
- Southwest Salad
- Romaine Lettuce – spring mix would be good as well
- Blue Corn Tortilla Strips – it’s hard to find just blue – so the tri-color would work as well – they provide a unique crunch! You could also use wonton strips or even crushed tortilla chips.
- Parmesan Cheese – this is pretty essential for any Caesar salad so don’t swap here
- Avocado – I like the small ones – perfect for 1-2 people
- Cilantro – fresh cilantro is great – I love growing fresh herbs with my Aerogarden!
- Caesar Dressing
- Egg yolks
- Canned Anchovies – you can also use anchovy paste
- Minced garlic
- Mayonnaise – I’m always a fan of Duke’s
- Red wine vinegar – you could also use Apple Cider Vinegar
- Fresh lemon juice
- Dijon mustard
- Worcestershire sauce
- Canola Oil & Extra Virgin Olive Oil – you can also use extra virgin olive oil
- Spices: Turmeric, Cloves, Salt, Black Pepper
- Chipotle Aioli – this flavorful take on southwest flavors is easy to make!
- Chipotle Peppers in Adobo – you can also use chipotle paste and look for my tip below on what to do with the rest of the can of peppers!
- Mayonnaise
- Grilled Chicken – see below for tips on the best ways to cook chicken breast!
- Chicken Breast
- Seasoning: Salt, Black Pepper, Garlic Powder
This recipe was made using the Phantom Chef Grill Pan.
How to make Panera’s Creamy Caesar Dressing
Caesar Dressing is a little finicky – it’s easy to make but not everybody wants to dig into the anchovies! If you’re not up for making it – just buy Panera Bread Caesar Dressing at the grocery store!
- In a blender add in egg yolks and blend on medium for 10 seconds.
- While still blending, add in drained anchovies and garlic.
- Once blended add in mayonnaise, red wine vinegar, lemon juice, dijon mustard, Worcestershire sauce, turmeric, cloves, salt & black pepper and blend until smooth.
- Slowly add in oils and blend on low until thickened.
How to make Chipotle Aioli
If you can find Chipotle paste – it’s great to use because you don’t need much. If not – I like to take the whole can and blend them to chop the peppers and sauce together. Then I freeze them in a silicone ice cube tray. Then – I can pop them out and put them in a freezer bag to easily use in recipes down the road!
Be careful when using the Chipotle peppers – don’t touch your eyes – and even be careful breathing it in. I got a whiff from the blender and whew!
Here’s how to make the aioli for this recipe:
- Spoon out 1 pepper and adobo sauce and finely dice
- Mix with mayonnaise
How to make Panera’s Southwest Chicken Caesar Salad
This new salad from Panera Bakery-Cafe has so many yummy ingredients from the juicy grilled chicken to the crunch of blue corn tortilla strips – you’ll love every bite!
- 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.
- Sprinkle garlic salt, pepper and salt on chicken breast and cook chicken either in grill pan or air fryer (see more info below). Remove chicken when the internal temperature is 160º and let rest for 5 minutes while you put the salad together.
- Mix together Chipotle Aioli by combining mayo & chipotle pepper in sauce. Set aside.
- In a large bowl, tear romaine lettuce into bite-sized pieces. Top with sliced avocado, blue corn tortilla strips and Parmesan cheese.
- Slice chicken breast and lay on top of the salad.
- Drizzle on chipotle aioli and Caesar dressing. Sprinkle with diced cilantro.
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Best Ways to make Grilled Chicken
When you’re cooking boneless skinless chicken breast fillets – it can be tough to cook them so they’re juicy and have flavor. Here are three ways to cook them with my tips & tricks included!
- Phantom Grill Pan – This grill pan from Phantom is great!! It’s die-cast aluminum and non-stick. It’s also so pretty! This one is from the Granite collection – I got grey because it’s simple but they have great colors!!! (I see a pink pan in my future!)
- Start by searing the chicken on 7/8 and then bring the heat down to 3/4 and turn to cook all sides until internal temperature reaches 160º (about 15 minutes). Let chicken rest for 5 minutes and then slice to serve.
- Air Fryer – this is my #1 way to cook chicken. Marinate overnight in Italian dressing or coat both sides with seasoning salt. Pop in the air fryer at 360º – 12 minutes for small chicken breasts – up to 18 min for larger. Juicy every time!!!!
- You can also grab the breaded chicken breasts if you want more crunch!
- Grill – if you’ve got the grill going – throw on some chicken breasts and use them during the week for salads!
FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for 1-2 days.
Yes – anchovies are in the ingredients list!
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
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.
- Sprinkle garlic salt, pepper and salt on chicken breast and cook chicken either in grill pan or air fryer (see more info below). Remove chicken when the internal temperature is 160º and let rest for 5 minutes while you put the salad together.1 chicken breast, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder
- Mix together Chipotle Aioli by combining mayo & chipotle pepper in sauce. Set aside.
- In a large bowl, tear romaine lettuce into bite-sized pieces. Top with sliced avocado, blue corn tortilla strips and Parmesan cheese.3 cups romaine lettuce, 1 avocado, 1/4 cup Parmesan cheese, 1/4 cup Blue Corn Tortilla Strips
- Slice chicken breast and lay on top of the salad.
- Drizzle on chipotle aioli and Caesar dressing. Sprinkle with diced cilantro.2 tbsp fresh cilantro
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