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.

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • 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.

Tips

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.

Nutrition Facts

360 calories; protein 27.3g 55% DV; carbohydrates 17.7g 6% DV; dietary fiber 7.7g 31% DV; sugars 3g; fat 20.8g 32% DV; saturated fat 5.2g 26% DV; cholesterol 65.8mg 22% DV; vitamin a iu 10775.8IU 216% DV; vitamin c 12.9mg 22% DV; folate 212.5mcg 53% DV; calcium 199.1mg 20% DV; iron 3mg 17% DV; magnesium 66mg 24% DV; potassium 777.9mg 22% DV; sodium 758.5mg 30% DV; thiamin 0.2mg 24% DV; added sugar 1g.