Caesar Salad with Chicken

5 from 1 vote

This is an easy and flavorful no-cook meal. Parmesan crisps add crunch. The dressing is a great way to sneak anchovies into a meal, for those who do not like them whole and emphasized. Simply leave out the Parmesan to make this dairy-free.

Course Main Course, Salad

Cuisine Italian

Keyword Chicken, dairy-free, dressing, easy, nightshade-free, no-cook, nut-free, salad

Prep Time 20

Total Time 20

Servings

Calories 503kcal

Author Jenny Ross

Ingredients

Dressing

1 tablespoon anchovy paste 6-8 anchovy fillets (or from a tube of anchovy paste)
2 yolks
1 garlic clove minced, then mashed with the back of a spoon
2 tablespoons lemon juice 1 lemon
1/2 teaspoon fish sauce
1/3 cup avocado oil
2 tablespoons olive oil
salt and pepper to taste
1/2 cup grated Parmesan

Salad

4 cups romaine chopped
1 pound grilled chicken
1/4 cup shaved Parmesan
1/4 cup Parmesan crisps broken into pieces (provides crunch, optional)

Get Recipe Ingredients

Instructions

Combine anchovies, yolks, garlic, lemon, and fish sauce together in a small jar or container that barely fits the head of an immersion blender. Blend until smooth then with the blender running, slowly stream the avocado oil in until combined and an emulsification is formed. Finally, whisk in the olive oil and grated Parmesan at the end.
Toss the romaine with the dressing, top with chicken and garnish with more shaved Parmesan and Parmesan crisps, if desired. Serve immediately.

Notes

The dressing will keep one day in the refrigerator.  

Nutrition without the chicken: Calories: 347, Carbs: 4, Fiber: 1, Fat: 35, Protein: 13

Without any Parmesan: Calories: 400, Carbs: 3, Fiber: 1, Fat: 31, Protein: 27

Nutrition