Chicken Caesar Avocado Salad (Printable)

Grilled chicken and avocado blend with romaine and tangy dressing for a fresh, light dish.

# What You'll Need:

→ Salad

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 2 heads romaine lettuce, chopped
06 - 2 ripe avocados, sliced
07 - 1 cup cherry tomatoes, halved (optional)
08 - 1/2 cup shaved Parmesan cheese
09 - 1 cup gluten-free or regular croutons

→ Caesar Dressing

10 - 1/3 cup mayonnaise
11 - 2 tablespoons freshly grated Parmesan cheese
12 - 1 tablespoon lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt, to taste
17 - Black pepper, to taste
18 - 1–2 tablespoons water, as needed to thin

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, salt, and pepper. Grill for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
03 - In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper. Add water gradually to reach desired consistency.
04 - In a large salad bowl, combine chopped romaine, croutons, shaved Parmesan, sliced avocado, and cherry tomatoes if using.
05 - Place sliced chicken on top of the salad. Drizzle with Caesar dressing and toss gently to combine.
06 - Serve immediately, optionally garnished with extra Parmesan and croutons.

# Cooking Tips:

01 -
  • The chicken and avocado combination hits that sweet spot between satisfying and refreshingly light.
  • Your homemade dressing actually tastes better than bottled and takes less time than you'd think.
  • It comes together in under 40 minutes, perfect for weeknight dinners when you're tired of the usual.
  • One bowl, minimal cleanup, and you've got something restaurant-quality on your table.
02 -
  • Don't skip letting the chicken rest after grilling, it's the difference between dry chicken and juicy chicken, and five minutes really does matter.
  • Slice your avocados as late as possible and dress the salad right before serving, because the lemon juice in the dressing only does so much to prevent browning.
  • The dressing actually tastes better if you make it at least 15 minutes ahead, the flavors marry and the garlic mellows slightly.
03 -
  • If your dressing breaks or looks grainy, start with a fresh egg yolk in a clean bowl and slowly whisk in your broken dressing as if making it from scratch.
  • Grill extra chicken when you make this, cold sliced chicken on this salad the next day is just as good and cuts your prep time in half.

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