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Photo: Michael Paul Photo by: Photo: Michael Paul

Caesar Salad with Chicken and Avocado

Real Simple FEBRUARY 2004

  • Yield: Makes 4 servings


  • 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


In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste, Parmesan, oil, and a few grinds of pepper. Set aside.

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.

Nutritional Information

Amount per serving
  • Calcium: 157mg
  • Calories: 953
  • Calories from fat: 1%
  • Carbohydrate: 34g
  • Cholesterol: 58mg
  • Fat: 80g
  • Fiber: 13g
  • Iron: 4mg
  • Protein: 31mg
  • Saturated fat: 9g
  • Sodium: 503mg

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Caesar Salad with Chicken and Avocado Recipe