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Mexican Caesar Salad with Chicken Ingredients 1/4 cup flour 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon sweet paprika Salt and freshly ground black pepper 8 chicken tenderloins, about 1 lb 3 tablespoons olive oil, divided 3 cloves garlic, minced 2 ounces tortilla chips, roughly crushed (see notes) 2 romaine lettuce hearts, about 1/2 lb, torn into bite-sized pieces 1 cup fresh or defrosted frozen corn kernels 6 ounces queso fresco, crumbled (may substitute crumbled feta) Cilantro-lime dressing 3 tablespoons olive oil 2 tablespoons freshly squeezed lime juice 2 tablespoons mayonnaise 1 clove garlic, finely minced Salt and freshly ground black pepper 1/4 cup chopped fresh cilantro Instructions Start by making the dressing
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