{"id":804,"date":"2015-03-13T11:53:22","date_gmt":"2015-03-13T11:53:22","guid":{"rendered":"http:\/\/ravenview.com\/recipes\/?p=804"},"modified":"2015-03-13T11:53:22","modified_gmt":"2015-03-13T11:53:22","slug":"tex-mex-chicken-caesar-salad","status":"publish","type":"post","link":"https:\/\/ravenview.com\/recipes\/tex-mex-chicken-caesar-salad\/","title":{"rendered":"Tex-Mex Chicken Caesar Salad"},"content":{"rendered":"<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 tbls chili powder<\/li>\n<li class=\"ingredient\">1 teas cumin<\/li>\n<li class=\"ingredient\">2 tbls olive oil<\/li>\n<li class=\"ingredient\">1\/4 teas salt<\/li>\n<li class=\"ingredient\">4 boneless skinless chicken breasts<\/li>\n<li class=\"ingredient\">3 cups bread cubed<\/li>\n<li class=\"ingredient\">3 tbls olive oil<\/li>\n<li class=\"ingredient\">1 teas chili powder<\/li>\n<li class=\"ingredient\">1\/2 cup grated romano<\/li>\n<li class=\"ingredient\">2 large heads of romaine and or spinach<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-ingredients\"><h3>Dressing<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1\/4 cup olive oil<\/li>\n<li class=\"ingredient\">1 teas anchovy paste<\/li>\n<li class=\"ingredient\">1\/4 teas crushed red pepper flakes<\/li>\n<li class=\"ingredient\">1-2 cloves chopped garlic<\/li>\n<li class=\"ingredient\">zest and juice of 2 limes or 4 tbls bottled lime juice<\/li>\n<li class=\"ingredient\">1 tbls dijon mustard<\/li>\n<li class=\"ingredient\">2 teas worcestershire<\/li>\n<li class=\"ingredient\">2 tbls chopped fresh cilantro<\/li>\n<li class=\"ingredient\">fresh ground black pepper<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ol>\n<li>Combine 1 tbls chili powder, 1 teas cumin, 2 tbls olive oil and some salt. Add the chicken and coat. Broil 3 min per side.<\/li>\n<li>Place the cubed bread in a large bowl and drizzle with 3 tbls of olive oil, 1 teas of chili powder and 1\/2 cup grated romano. Toss to coat. Spread on a baking sheet and bake until golden (10min at 375F)<\/li>\n<li>Prepare the dressing by combining 1\/4 cup olive oil with the anchovy paste, red pepper flakes and the garlic in a small saucepan. Heat over low heat until ingredients blend. Cool.<\/li>\n<li>In the bottom of the salad bowl combine the zest and the lime juice, mustard, worcestershire sauce, cilantro and pepper. Whisk in the cooled olive oil, anchovy, garlic mixture.<\/li>\n<li>Add the romaine\/spinach, remaining cheese and toss to coat. Top with the croutons and the avacado. Serve with the chicken.<\/li>\n<\/ol>\n<p><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[],"_links":{"self":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/804"}],"collection":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/comments?post=804"}],"version-history":[{"count":0,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/posts\/804\/revisions"}],"wp:attachment":[{"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/media?parent=804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/categories?post=804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ravenview.com\/recipes\/wp-json\/wp\/v2\/tags?post=804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}