Chicken and avocado Caesar salad recipe
Smooth, creamy chunks of avocado work well with classic Caesar salad ingredients. Drizzle in a garlicky dressing.
Ingredients
- 1 medium ciabatta (or 4 thick slices of crusty bread)
- 3 tbsp olive oil
- 2 chicken breasts, cooked
- 1 large cos or romaine lettuce leaves, shredded
- 2 ripe avocados (preferably Peruvian Hass), halved, peeled and stones removed
- 1 garlic clove, peeled and crushed
- 2 anchovies (fresh or from a tin)
- 1 handful parmesan cheese, plus shavings
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 1 medium ciabatta (or 4 thick slices of crusty bread)
- 3 tbsp olive oil
- 2 chicken breasts, cooked
- 1 large cos or romaine lettuce leaves, shredded
- 2 ripe avocados (preferably Peruvian Hass), halved, peeled and stones removed
- 1 garlic clove, peeled and crushed
- 2 anchovies (fresh or from a tin)
- 1 handful parmesan cheese, plus shavings
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 1 medium ciabatta (or 4 thick slices of crusty bread)
- 3 tbsp olive oil
- 2 chicken breasts, cooked
- 1 large cos or romaine lettuce leaves, shredded
- 2 ripe avocados (preferably Peruvian Hass), halved, peeled and stones removed
- 1 garlic clove, peeled and crushed
- 2 anchovies (fresh or from a tin)
- 1 handful parmesan cheese, plus shavings
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
Details
- Cuisine: American
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat the oven to 200C/Fan 180C/Gas 6. Tear the bread into rough croutons and spread over a baking dish, then drizzle with 2 tbsp. olive oil, rubbing is with a little salt and pepper. Bake for 10 minutes, turning the croutons occasionally until evenly browned on both sides.
- For the dressing, mash the anchovies with a fork against the side of a small bowl. Grate a handful of parmesan and mix with the crushed garlic, mayonnaise and white wine vinegar. If the dressing is a thicker consistency than yoghurt, all in a little water to thin slightly.
- Dice the avocado halves into thick chunks.
- Place the shredded lettuce leaves into a bowl, shred the chicken breasts into pieces and scatter half over the leaves, along with half the croutons and the sliced avocado. Add most of the dressing and toss to combine.
- Scatter the rest of the chicken and croutons on top, then drizzle with the remaining dressing.
- Sprinkle the parmesan shavings on top and serve.
Recipe provided by Peruvian Hass avocados.
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