Chicken Caesar Salad Avocado (Printable Version)
Grilled chicken and avocado blend with crisp greens and tangy dressing for a fresh, satisfying dish.
# What You'll Need:
→ Salad
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 2 large heads romaine lettuce, chopped
05 - 2 ripe avocados, sliced
06 - 1 cup cherry tomatoes, halved (optional)
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1 cup croutons (use gluten-free if needed)
→ Caesar Dressing
09 - 1/2 cup mayonnaise
10 - 2 tablespoons freshly grated Parmesan cheese
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon Worcestershire sauce
13 - 2 cloves garlic, minced
14 - 2 tablespoons fresh lemon juice
15 - 2 anchovy fillets, minced or 1 teaspoon anchovy paste
16 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides with salt and pepper. Grill for 6–7 minutes per side until cooked through and juices run clear. Remove from heat and rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together mayonnaise, Parmesan, Dijon mustard, Worcestershire sauce, garlic, lemon juice, anchovies, salt, and pepper until creamy and smooth.
04 - In a large bowl, toss chopped romaine lettuce with half of the dressing until evenly coated.
05 - Arrange the dressed romaine on a serving platter or individual plates. Top with sliced chicken, avocado, cherry tomatoes (if using), croutons, and extra Parmesan cheese.
06 - Drizzle remaining Caesar dressing over the top and serve immediately.
# Expert Insights:
01 -
- It comes together in under 40 minutes but tastes like you spent hours on it.
- The grilled chicken stays juicy and tender, with avocado adding creaminess you don't usually get from salad.
- You can customize it endlessly depending on what's in your fridge or what you're craving that day.
02 -
- Don't skip the resting time on the chicken; it's the difference between juicy meat and dry meat, and those 5 minutes matter more than you'd think.
- Slice your avocado at the very last moment before serving because it oxidizes quickly and turns brown even if you squeeze lemon juice on it.
- The dressing tastes even better if you make it 15 minutes ahead so the garlic and anchovy flavors have time to mellow and blend together.
03 -
- Don't wash your lettuce until you're ready to use it because excess water will dilute your dressing and make the salad taste flat.
- If you're grilling for a group, grill the chicken breasts a minute or two less than you think necessary because they'll continue cooking slightly while resting, and slightly underdone is better than dry.