Caesar Salad With Chicken and Avocado

Caesar Salad with Chicken and Avocado
Michael Paul
Serves 4
preparation
10
minutes
cooking
10
minutes

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

Directions

  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.
  2. Place half a romaine heart on each plate and top with some of the chicken, chickpeas, avocado, and walnuts. Drizzle with the dressing.
  3. Use a vegetable peeler to create long Parmesan shavings for the topping, if desired.
Kay Chun
January 2004

Nutritional Information

  • Per Serving
  • Calories 953
  • Calcium 157 mg
  • Carbohydrate 34 g
  • Cholesterol 58 mg
  • Fat 80 g
  • Fiber 13 g
  • Iron 4 mg
  • Protein 31 mg
  • Sat Fat 9 g
  • Sodium 503 mg
What does this mean? See Nutrition 101.