Avo Caesar Salad Recipe
Romaine lettuce, grilled chicken, cherry tomatoes, avocado, parmesan crunch, homemade croutons and homemade Caesar dressing.
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Ingredients
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Salad
Parmesan crunch
Croutons
Caesar dressing (homemade)
Finishing & optional
Method
Croutons
Prep and toast croutons
Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp kosher salt and 1 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove and let cool on the sheet.
Parmesan crunch
Make parmesan crisp
Line a baking sheet with parchment paper. Sprinkle 1 cup finely grated Parmesan into 3–4 small 3-inch circles (about 2–3 tbs each) spaced apart. Lightly brush each circle with 1/4 tsp olive oil. Bake in the 375°F (190°C) oven for 5–7 minutes until edges are golden and cheese has melted into lace. Let cool completely on the sheet; they will crisp as they cool. Carefully lift with a spatula and set aside.
Caesar dressing (homemade)
Whisk dressing
In a medium bowl, combine 1 tbs mayonnaise and 2 tbs plain Greek yogurt. Add the 2 minced anchovy fillets and 1 minced garlic clove and mash together with the back of a spoon until fairly smooth. Stir in 2 tsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. While whisking, slowly drizzle in 2 tbs olive oil to emulsify. Season with 1/4 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or salt as desired (add more lemon or a pinch more salt).
Grilled chicken
Cook and slice chicken
If you have precooked grilled chicken, slice the breast thinly. To grill fresh: season a 6–8 oz chicken breast lightly with salt and pepper and a drizzle of olive oil. Grill over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly across the grain into strips. Keep warm.
Salad assembly
Toss and build the salad
Tear or chop the Romaine into bite-sized pieces and place in a large bowl (about 3 cups). Add the halved cherry tomatoes (1 cup) and the cooled croutons (from Croutons section). Add the sliced grilled chicken and the sliced ripe avocado. Spoon about 2–3 tbs of the homemade Caesar dressing over the salad (start with less; you can add more to taste) and gently toss to coat evenly, taking care not to mash the avocado. Sprinkle 1 tbs freshly grated Parmesan over the top and arrange 1–2 parmesan crunch discs for texture.