Chicken Caesar Salad With Avocado Dressing Recipe 445

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CHICKEN SALAD WITH CAESAR DRESSING

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 15



Chicken Salad with Caesar Dressing image

Steps:

  • Toast the English muffin and set aside.
  • In a bowl, add the chicken and some of the Caesar Dressing and toss to combine.
  • Layer both halves of the English muffin with lettuce, tomato and onion slices, if desired. Spoon the chicken salad mixture evenly on top.
  • Place the avocado, garlic, lemon juice, Worcestershire, mustard, Parmesan, salt, pepper, anchovy paste, if using, plus 6 tablespoons water in a food processor or powerful blender and mix until thoroughly combined and smooth.

1 whole-grain English muffin, halved
5 ounces diced canned or fresh cooked chicken breast
Caesar Dressing, recipe follows
Lettuce leaves, optional
Tomato slices, optional
Onion slices, optional
1/3 cup mashed ripe avocado (from about 1/2 avocado)
1 clove garlic, minced (about 1 teaspoon) or 1/4 teaspoon garlic powder
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt or coarse sea salt
1/2 teaspoon ground black pepper
1 teaspoon anchovy paste, optional

CHICKEN CAESAR SALAD WITH AVOCADO DRESSING RECIPE - (4.4/5)

Provided by davidv

Number Of Ingredients 13



Chicken Caesar Salad with Avocado Dressing Recipe - (4.4/5) image

Steps:

  • 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.

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

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