Cesear Salad with Chicken and Avocado

By jill3739

Ingredients

• 2 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 1/4 cup freshly grated Parmesan, plus shavings for serving (optional)
• 3/4 cup canola oil
• freshly ground black pepper
• 2 romaine hearts, halved lengthwise
• 1/2 rotisserie chicken, meat sliced (2 cups)
• 1 15-ounce can chickpeas, rinsed and drained well
• 2 avocados, peeled and sliced
• 1 cup walnuts, chopped

Preparation

Step 1

In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste, grated 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.

Use a vegetable peeler to create long Parmesan shavings for the topping, if desired.