Taco Chicken Caesar Salad

Ingredients:

• 2 tablespoons Ghee or olive oil
• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 cup veganaise or mayonnaise
• 2 tablespoons Dijon mustard
• 2 teaspoons adobo sauce from canned chipotles
• 2 teaspoons garlic salt
• 1 tsp Worcestershire sauce
• 4 cups chopped romaine lettuce
• 3/4 cup freshly grated Parmesan
• Flour tortilla chips
• 1 cup red grape tomatoes, halved
• 1/2 cup chopped cilantro
• Shredded Cheddar

Directions:

1. Heat the ghee or oil in a medium skillet over medium-high heat. Mix together the chili powder, paprika, cumin and some salt and pepper. Add the chicken to the skillet and cook, stirring occasionally. Season the chicken with the spices until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
2. To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
3. To serve, crush a handful of tortillas and place them in a bowl. Top with dressed romaine, tomatoes, Cheddar cheese, cilantro, and taco chicken. Sprinkle each with 2 tablespoons Parmesan.