In this Southwestern spin on the classic Caesar salad, avocado stands in for raw egg and some of the oil in this rich, creamy dressing. Grilled spice-rubbed chicken makes it satisfying.
4 servings, about 3 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
1 pound boneless, skinless chicken breasts, tenders removed (see Tips)
1 1/4 teaspoons ground cumin, divided
1 1/4 teaspoons chili powder, divided
1 1/4 teaspoons kosher salt, divided
1 avocado, diced, divided
1/2 cup shredded Asiago or Parmesan cheese, divided
3 anchovy fillets, chopped
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, chopped
1/4 teaspoon freshly ground pepper, or to taste
10 cups chopped romaine lettuce
1 cup croutons, preferably whole-wheat
Preheat grill to high.
Pound chicken breasts between 2 pieces of plastic wrap with a meat mallet to an even 3/4-inch thickness. Combine 1 teaspoon each cumin and chili powder and 1/2 teaspoon salt; sprinkle on the chicken.
Oil the grill rack (see Tips). Grill the chicken until no longer pink, 3 to 4 minutes per side.
Puree half the avocado, 1/4 cup cheese, anchovies, water, lemon juice, oil, garlic, pepper and the remaining cumin, chili powder and salt in a food processor until smooth. Gently toss with romaine, croutons, the remaining avocado and cheese in a large bowl. Serve topped with the grilled chicken.
Per serving :
21 g Fat;
5 g Sat;
10 g Mono;
66 mg Cholesterol;
18 g Carbohydrates;
27 g Protein;
8 g Fiber;
751 mg Sodium;
777 mg Potassium
Tips: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.