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Caesar Salad with Chicken and Avocado

Photo: Michael Paul
Yield Makes 4 servings

Ingredients

  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon anchovy paste
  • 1/4 cup freshly grated Parmesan, plus Parmesan shavings for garnish (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

Nutrition Information

  • calcium 157 mg
  • calories 953
  • caloriesfromfat 1 %
  • carbohydrate 34 g
  • cholesterol 58 mg
  • fat 80 g
  • fiber 13 g
  • iron 4 mg
  • protein 31 mg
  • satfat 9 g
  • sodium 503 mg

How to Make It

  1. In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste, 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. Top with shaved Parmesan, if desired.

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