This Avocado Chicken Caesar Salad is a delightful twist on the classic Caesar, blending the creaminess of avocado and the crunch of walnuts with a homemade dressing that sings. Perfect for a nutritious lunch or dinner, this salad is easy to make and bursting with flavors and textures.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 60 min | Servings 4 | Serving Size 1 large bowl (approx 2 cups) | Est. Cost $15.0 |
Est. Calories 350 per serving | Carbs 8g (2%) | Protein 36g (72%) | Fats 20g (51%) | Daily Diet 2000 cal (18%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
chicken
1.5 lb
any cut, seasoned and cooked
olive oil
2 tbsp
divided for chicken and dressing
garlic powder
1 tsp
onion powder
1 tsp
sweet paprika
1 tsp
oregano
1 tsp
salt
2 pinch
additional for dressing
red onion
0.5 whole
finely diced
romaine lettuce
2 piece
thinly shredded
avocado
1 whole
cubed
fresh chives
1 handful
finely chopped
toasted walnuts
⅓ cup
chicken
1.5 lb
any cut, seasoned and cooked
olive oil
2 tbsp
divided for chicken and dressing
garlic powder
1 tsp
onion powder
1 tsp
sweet paprika
1 tsp
oregano
1 tsp
salt
2 pinch
additional for dressing
red onion
0.5 whole
finely diced
romaine lettuce
2 piece
thinly shredded
avocado
1 whole
cubed
fresh chives
1 handful
finely chopped
toasted walnuts
⅓ cup
mayo
3 tbsp
for dressing
lemon juice
1 whole
juiced
baby spinach
1 handful
for dressing
cilantro
1 handful
for dressing
dill
1 handful
for dressing
garlic clove
2 whole
for dressing
dijon mustard
1 tbsp
for dressing
water
4 tbsp
to thin out dressing
pepper
2 pinch
for dressing
parmesan cheese
2.5 oz
finely shaved
Start with seasoning the chicken with 1 tbsp olive oil, garlic powder, onion powder, sweet paprika, oregano, and salt. Mix well and then either bake, air fry, or sear and finish in the oven at 400 degrees for 37-40 minutes or until cooked through.
While the chicken is cooking, finely dice the red onion and soak in a bowl of cold water to reduce pungency. This step is optional.
Prepare the rest of your salad ingredients: thinly shred the romaine lettuce, cube the avocado, chop the chives, and measure the toasted walnuts.
Finely chop the cooked or rotisserie chicken and add to a salad bowl with the diced red onion, shredded romaine, cubed avocado, chopped chives, and toasted walnuts.
For the dressing, process mayo, lemon juice, baby spinach, cilantro, dill, garlic, dijon mustard, 1 tbsp olive oil, water, and salt and pepper until smooth.
Pour the dressing over the salad and toss well. Finely shave the parmesan cheese over the top and serve.
