20 hours ago
Wednesday, January 7, 2015
It's been tough after the holidays to get back into a cooking routine.
Here is my attempt to prepare something green and healthy.
I used leftover roasted chicken and made my delicious Caesar dressing to pair with avocados and Romaine lettuce.
The results were a fantastic salad that I will put into my regular rotation.
Caesar Salad w/ Chicken, Avocado & Walnuts: (serves 4)
2 heads of romaine lettuce, stems cut
2 cups of roasted or poached chicken breast, sliced
1/2 cup of toasted walnuts
2 ripe avocados, sliced
Parmigiano Reggiano curls
6 whole anchovies, rinsed and chopped fine
2 small garlic cloves, grated on a microplane (zester)
1 tbsp Dijon mustard
2 tbsp Hellmann's mayonnaise
2 tbsp fresh lemon juice
1/4 - 1/3 cup of olive oil
sea salt & black pepper
Whisk dressing with fork and taste to adjust seasonings. It will be nice and thick, more like a sauce.
I like to leave my lettuce leaves whole for a nice effect.
Plate the leaves standing up and decorate w/ the cold chicken, and avocado slices.
Drizzle the dressing over the salad and season w/ sea salt & pepper.
Garnish with the toasted walnuts and Parmesan curls.
Serve w/ knife and fork so you can cut up the lettuce and mix everything together.