Chicken Caesar Salad with Avocado Dressing
My Caesar salad recipe has a bit of a twist—avocado dressing! It lends extra creaminess and a pop of healthy oil to this classic salad.
Tip: If you aren't a fan of anchovies, try adding just a bit at a time into your avocado dressing. They add complexity to flavor that's less fishy and more salty.
- 1 ripe avocado, pitted & quartered
- 3 garlic cloves, peeled
- 1/3 cup grated Parmesan cheese
- 2 Tbsp chopped oil-cured anchovy filets
- 3/4 tsp ground black pepper
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp rice vinegar
- 1 cup cold water
- 3 heads romaine lettuce, cleaned and roughly chopped
- 4 cups shredded rotisserie chicken
- 1 (5-oz) bag croutons
Adapted from qvc.co
1. To prepare the dressing, place the avocado, garlic, Parmesan cheese, anchovies, black pepper, lemon juice, vinegar, and water into a blender and process until smooth. Place the dressing in an airtight container and refrigerate until needed.
2. To assemble the salad, place the chopped lettuce into a large salad bowl, top with the shredded chicken, and pour the dressing on top. Lightly toss to evenly distribute the dressing. Add the croutons and serve.
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