Hatch Chile & Salmon Caesar Salad

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

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of salmon with oil; sprinkle with salt and pepper. Place salmon, skin side up, on hot grill rack; cover and cook 12 minutes or until internal temperature of salmon reaches 145°F, turning once. Transfer salmon to cutting board; remove skin and coarsely chop.
2. Combine romaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.

Tips & tricks

Flaked canned salmon can be substituted for the fresh salmon.

Choose Hatch chiles in your desired heat level to customize this recipe to your preference.