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.

Photo by David V.
Adapted from qvc.co

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from qvc.co

Ingredients

  • Dressing:

  • 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

  • Salad:

  • 3

    heads romaine lettuce, cleaned and roughly chopped

  • 4

    cups shredded rotisserie chicken

  • 1

    (5-oz) bag croutons

Directions

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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