Scale
Ingredients
- For Salad
- 3 cups packed shredded kale
- 5 cups packed chopped romaine lettuce
- 12 ounces grilled chicken breast, sliced
- 1 Mission Avocado, sliced
- ½ cup shaved parmesan
- 1 recipe homemade croutons
- 1 recipe Avocado Caesar Dressing
- For Homemade Croutons
- 2 cups diced sourdough bread
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons shredded parmesan
- For Avocado Caesar Dressing
- 1 Mission Avocado (or ½ cup mashed avocado)
- ¼ cup lemon juice (about 1 large lemon)
- 1 large clove garlic
- 2 teaspoons Worcheshire Sauce
- 1 teaspoons Dijon Mustard
- 2 tablespoons shredded Parmesan
- 2 tablespoons olive oil
- ⅛ tsp salt
- Freshly ground pepper to taste
Instructions
- To make Homemade Croutons: Preheat oven to 400 degrees F; line baking sheet with parchment paper. In small bowl, toss together bread, lemon juice, olive oil and parmesan cheese; working lemon juice and oil into bread. Pour prepared bread on baking sheet and cook croutons for 8-10 minutes until golden brown. Set aside.
- To make Avocado Caesar Dressing: Combine all ingredients for salad dressing into a blender or food processor and process until smooth and creamy. Set aside.
- To assemble salad In large bowl, toss kale, romaine, and croutons with avocado caesar dressing; working dressing in to coat leaves. Pour salad greens into 4 bowls and top each with chicken breast, avocado slices, and parmesan cheese.
Notes
This recipe was developed for Mission Avocados.
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 591
- Sugar: 3g
- Sodium: 756mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 19mg
Keywords: caesar salad