Recipes - Salads

Chicken & Avocado Caesar Salad


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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 Peruvian Hass avocados, halved, peeled and stones removed

1 Garlic clove, peeled and crushed

2 Anchovies (fresh or from a tin)

1 x Handful parmesan cheese, plus shavings

5 tbsp Mayonnaise

1 tbsp white wine vinegar

Preparation Time

25 minutes


  1. 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
  2. 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
  3. Dice the avocado halves into thick chunks
  4. 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
  5. Scatter the rest of the chicken and croutons on top, then drizzle with the remaining dressing
  6. Sprinkle the parmesan shavings on top and serve

(c) 2012 ProHass and Chilean Hass Avocados Association