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Hatch Chile & Salmon Caesar Salad

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Total Time (min.)
32
Difficulty
2
Servings
4
Ingredients
9
Total Prep Time: 20 minutes
Calories Per Serving: 416
Nutrients

Nutrition Facts

Serving Size 2 ¼ cups

Amount per serving
Calories 416 Calories from fat: 217
% Daily Value*
Fat 24 g 31 %
Saturated 4 g 22 %
Trans 0 g
Polyunsaturated Fat 4 g %
Monounsaturated Fat 6 g %
Cholesterol 98 mg 33 %
Sodium 560 mg 24 %
Potassium 861 mg 18 %
Carbohydrate 12 g 4 %
Fiber 2 g 7 %
Sugars 3 g
Protein 36 g
Vitamin A 2 %
Vitamin C 4 %
Calcium 2 %
Iron 8 %
Vitamin E 4 %
Thiamin 30 %
Vitamin B6 70 %
Phosphorus 25 %
Magnesium 10 %
Manganese 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Ingredients

  • 2 small boneless, skinless chicken breasts (1/4 pound each)
  • 4 skin-on salmon fillets (about 5 ounces each)
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper plus additional for garnish
  • 1 package (11.3 ounces) DOLE® Premium Ultimate Caesar Kit™
  • 1 cup chopped English cucumber
  • ½ cup chopped fire-roasted Hatch chiles (about 4 ounces)
  • ½ cup chopped fire-roasted Hatch onions (about 4 ounces)
  • 1 tablespoon fresh lemon juice
Allergens: Milk, Egg, Wheat, Soy, FishAllergens: Milk, Egg, Wheat, Soy, Fish

Directions

  1. Season chicken with salt and pepper, to taste. Grill or broil chicken 10 to 12 minutes turning once or until no longer pink in center. Cool slightly; cut into thin strips.

  2. Combine romaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.

Warm Herb Dressing: Combine 1/2 cup chicken broth, 1/4 cup vegetable oil, 1/4 cup white wine vinegar, 1/2 tablespoon chopped fresh parsley, 1 teaspoon Dijon-style mustard, 1/2 teaspoon dried oregano leaves, crushed, 1/2 teaspoon dried basil leaves, crushed, sea salt and ground black pepper, to taste in small sauce pan, bring to boil. Boil 1 to 2 minutes; remove from heat and let stand 5 minutes to blend flavors. Whisk well to combine. Makes about 3/4 cup.

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Hatch Chile & Salmon Caesar Salad
Prep Time:20 minutes Cook time: Serves: 4
Nutrition facts: 416 Calories, 24 grams fat
Ingredients: 2 small boneless, skinless chicken breasts (1/4 pound each), 4 skin-on salmon fillets (about 5 ounces each), 1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper plus additional for garnish, 1 package (11.3 ounces) DOLE® Premium Ultimate Caesar Kit™, 1 cup chopped English cucumber, ½ cup chopped fire-roasted Hatch chiles (about 4 ounces), ½ cup chopped fire-roasted Hatch onions (about 4 ounces), 1 tablespoon fresh lemon juice, Allergens: Milk, Egg, Wheat, Soy, FishAllergens: Milk, Egg, Wheat, Soy, Fish Directions:

Seasonchicken with salt and pepper, to taste. Grill or broil chicken 10 to 12 minutes turning once or until no longer pink in center. Cool slightly; cut into thin strips.

Combineromaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.

Warm Herb Dressing: Combine 1/2 cup chicken broth, 1/4 cup vegetable oil, 1/4 cup white wine vinegar, 1/2 tablespoon chopped fresh parsley, 1 teaspoon Dijon-style mustard, 1/2 teaspoon dried oregano leaves, crushed, 1/2 teaspoon dried basil leaves, crushed, sea salt and ground black pepper, to taste in small sauce pan, bring to boil. Boil 1 to 2 minutes; remove from heat and let stand 5 minutes to blend flavors. Whisk well to combine. Makes about 3/4 cup.