Recipes - Salads
Chicken & Avocado Caesar Salad
Ingredients
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
Method
- 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
- 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
- Dice the avocado halves into thick chunks
- 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
- Scatter the rest of the chicken and croutons on top, then drizzle with the remaining dressing
- Sprinkle the parmesan shavings on top and serve
(c) 2012 ProHass and Chilean Hass Avocados Association