Caesar Salad with Chicken and Avocado

Caesar Salad with Chicken and Avocado
Photo by Michael Paul

Ingredients

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

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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