Chicken & Avocado Caesar Salad
Heat the oven to 400°F.
Tear the bread into rough croutons and spread over a baking dish, then drizzle with olive oil, rubbing it with a little salt and pepper. Bake for 10 minutes, turning the croutons occasionally until evenly browned on both sides.
For the dressing, mash the anchovies with a fork against the side of a small bowl. Grate a handful of Parmesan and mix with the crushed garlic, mayonnaise, and white wine vinegar. If the dressing is a thicker consistency than yogurt, all in a little water to thin slightly.
Dice the avocado halves into thick chunks. Place the shredded lettuce into a bowl, shred the chicken breasts into pieces, and scatter half over the leaves, along with half the croutons and the avocados. Add most of the dressing and toss to combine. Scatter the rest of the chicken and croutons on top, then drizzle with the remaining dressing. Sprinkle the Parmesan shavings on top and serve.
1 medium ciabatta (or 4 thick slices of crusty bread)
3 tablespoons olive oil
2 chicken breasts, cooked
1 large cos or romaine lettuce head, washed and shredded
2 ripe Peruvian Hass avocados, halved, peeled, and pitted
2 anchovies (fresh or from a tin)
1 handful Parmesan cheese, plus shavings
1 garlic clove, peeled and crushed
5 tablespoons mayonnaise
1 tablespoon white wine vinegar