Chicken Caesar Salad Avocado (Printable)
Grilled chicken and avocado unite with romaine and zesty Caesar dressing in a fresh, satisfying salad.
# What You'll Need:
→ Salad
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
04 - 2 heads romaine lettuce, chopped
05 - 2 ripe avocados, sliced
06 - 1 cup cherry tomatoes, halved (optional)
07 - 1/2 cup shaved Parmesan cheese
08 - 1 cup gluten-free or regular croutons
→ Caesar Dressing
09 - 1/3 cup mayonnaise
10 - 2 tablespoons freshly grated Parmesan cheese
11 - 1 tablespoon lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
14 - 1 small garlic clove, minced
15 - Salt and black pepper, to taste
16 - 1 to 2 tablespoons water, as needed to thin
# How-to Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, salt, and pepper. Grill for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
03 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a small bowl. Add water to achieve desired consistency.
04 - In a large bowl, toss chopped romaine, croutons, shaved Parmesan, avocado slices, and cherry tomatoes if desired.
05 - Top salad mixture with sliced grilled chicken. Drizzle with Caesar dressing and gently toss to combine.
06 - Serve immediately, garnished with additional Parmesan and croutons if preferred.
# Expert Pointers:
01 -
- It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that feels special but doesn't demand stress.
- The combination of creamy avocado, crispy chicken, and tangy dressing hits every texture and flavor note in a single bowl.
- You can prep components ahead and assemble right before eating, which means less time standing at the stove.
02 -
- Don't dress the salad more than a few minutes before serving or the lettuce will start to wilt and the croutons will soften, losing the textural contrast that makes this dish work.
- Slice the avocado at the last possible moment because even a few minutes of exposure to air will cause browning that makes the salad look less fresh than it tastes.
03 -
- If your avocados aren't quite ripe, slice them into the salad anyway because they'll taste fine and the creaminess still comes through where it matters.
- Toast your own croutons in a skillet with a touch of olive oil and garlic if you want them to taste less like cardboard and more like the reason you bite into every forkful.