Caesar Salad with Chicken and Avocado

Caesar Salad with Chicken and Avocado
Photo by Michael Paul

Ingredients

  • 1 15-ounce can chickpeas, rinsed and drained well
  • 2 romaine hearts, halved lengthwise
  • 2 tablespoons lemon juice
  • 1 15-ounce can chickpeas, rinsed and drained well
  • ¾ cup canola oil
  • Freshly ground black pepper
  • 2 romaine hearts, halved lengthwise
  • + 17 more ingredients
    • 2 teaspoons Dijon mustard
    • 1 cup walnuts, chopped
    • 2 teaspoons Dijon mustard
    • 2 garlic cloves, minced
    • Freshly ground black pepper
    • 2 avocados, peeled and sliced
    • 2 avocados, peeled and sliced
    • 1 teaspoon anchovy paste
    • ¾ cup canola oil
    • 1 cup walnuts, chopped
    • 1 teaspoon anchovy paste
    • ½ rotisserie chicken, meat sliced (2 cups)
    • 2 garlic cloves, minced
    • ½ rotisserie chicken, meat sliced (2 cups)
    • ¼ cup freshly grated Parmesan, plus Parmesan shavings for garnish (optional)
    • ¼ cup freshly grated Parmesan, plus Parmesan shavings for garnish (optional)
    • 2 tablespoons lemon juice

In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste, Parmesan, oil, and a few grinds of pepper. Set aside. Place half a romaine heart on each plate and top with some of the chicken, chickpeas, avocado, and walnuts. Drizzle with the dressing. Top with shaved Parmesan, i...

View full recipe at My Recipes

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