Description
Healthy Caesar salad with grilled chicken, creamy avocado dressing, romaine lettuce, croutons, and Parmesan cheese.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 ripe avocado
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 cup milk (or more, to reach desired consistency)
- Salt and pepper to taste
- 8 ounces Romaine lettuce, washed and chopped
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese, for garnish
- Optional: Cherry tomatoes, halved
- Optional: Red onion, thinly sliced
Instructions
- Prepare the Chicken Breasts: Ensure chicken breasts are relatively even in thickness. If thick, gently pound with a meat mallet to even them out.
- Season the Chicken: In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
- Marinate the Chicken: Rub the seasoning mixture all over the chicken breasts, ensuring they are evenly coated. Marinate for at least 15 minutes, or longer in the refrigerator (up to a few hours) for a more intense flavor.
- Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Rest the Chicken: Once cooked, remove the chicken from the skillet and let it rest for at least 5 minutes before slicing.
- Slice the Chicken: After resting, slice the chicken breasts into thin strips.
- Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh into a food processor or blender.
- Add the Remaining Ingredients: Add the mayonnaise, Parmesan cheese, lemon juice, olive oil, minced garlic, Dijon mustard, and Worcestershire sauce to the food processor or blender.
- Blend the Dressing: Blend all the ingredients until smooth and creamy.
- Adjust the Consistency: Gradually add milk, a tablespoon at a time, until the dressing reaches your desired consistency.
- Season to Taste: Taste the dressing and season with salt and pepper as needed.
- Chill (Optional): For the best flavor, chill the dressing in the refrigerator for at least 30 minutes before serving.
- Prepare the Lettuce: Wash and chop the Romaine lettuce into bite-sized pieces. Make sure to dry the lettuce thoroughly.
- Combine Lettuce and Dressing: In a large bowl, combine the chopped Romaine lettuce with the Avocado Caesar dressing. Toss gently to coat the lettuce evenly.
- Add the Chicken: Add the sliced chicken to the salad.
- Add Croutons and Parmesan Cheese: Sprinkle the croutons and grated Parmesan cheese over the salad.
- Add Optional Toppings: If desired, add halved cherry tomatoes and thinly sliced red onion for extra flavor and color.
- Serve Immediately: Serve the Chicken Avocado Caesar Salad immediately.
Notes
- For a smoky flavor, grill the chicken breasts instead of cooking them in a skillet.
- Add a pinch of red pepper flakes to the dressing for a little heat.
- Use a mix of Romaine and other greens, such as spinach or kale, for a more nutritious salad.
- Crispy bacon bits are a delicious addition to this salad.
- Substitute the chicken with grilled tofu or chickpeas for a vegetarian option.
- Add a teaspoon of lemon zest to the dressing for a brighter, more citrusy flavor.
- For a more traditional Caesar dressing flavor, add a small amount (about 1/2 teaspoon) of anchovy paste to the dressing.
- Substitute some of the mayonnaise with Greek yogurt for a healthier dressing option. This will also add a tangy flavor.
- Make your own croutons by cubing stale bread, tossing it with olive oil and seasonings, and baking it in the oven until golden brown and crispy.
- You can prepare the chicken, dressing, and lettuce separately ahead of time and assemble the salad just before serving. This is a great option for meal prepping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes