Chicken-Avocado-Egg Caesar Salad

BY: Cooking Club
1


As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. In this hearty entree salad, which she makes for family and friends, Paula included two of her favorite salad add-ins, avocadoes and hard-cooked eggs. And she altered the traditional Caesar dressing. “I experimented to create one that didn’t contain raw eggs,” she says.


DRESSING
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup canola oil

SALAD
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie or grilled chicken
4 hard-cooked eggs, coarsely chopped*
2 avocados, cubed
1 cup cherry or grape tomatoes, halved
1 cup home-style croutons
1 cup shredded Parmesan cheese

1 Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.

2 Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing (about 6 tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

8 (2-cup) servings

PER SERVING: 440 calories, 35.5 g total fat (7.5 g saturated fat), 21.5 g protein, 10 g carbohydrate, 140 mg cholesterol, 605 mg sodium, 4 g fiber

TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.