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# What You'll Need:
→ For the Salad
01 - 1 large head romaine lettuce, chopped
02 - 2 cups cooked chicken, diced
03 - 1 cup grape tomatoes, halved
04 - 1 cup avocado, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1 cup crispy croutons
07 - 1/2 cup shaved Parmesan cheese
→ For the Caesar Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons lemon juice
10 - 2 cloves garlic, minced
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon Worcestershire sauce
13 - 1/2 teaspoon anchovy paste
14 - 1/4 cup grated Parmesan cheese
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper
# Step-by-Step Directions:
01 - Whisk together mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire sauce, anchovy paste, Parmesan cheese, salt, and pepper in a small bowl until smooth and well combined. Refrigerate for at least 30 minutes to allow flavors to meld.
02 - Wash and dry romaine lettuce thoroughly, then chop into bite-sized pieces. Halve the grape tomatoes. Thinly slice the red onion. Dice the avocado just before assembling to prevent browning.
03 - Dice the cooked chicken into uniform pieces, approximately 1/2 inch cubes. If using leftover chicken, ensure it is fully reheated or brought to room temperature before serving.
04 - Place chopped romaine lettuce in a large serving bowl. Top with diced chicken, grape tomatoes, avocado, red onion, croutons, and shaved Parmesan cheese. Drizzle with Caesar dressing and toss gently to coat all ingredients evenly.
# Expert Suggestions:
01 -
- It comes together faster than you can decide what to watch for dinner
- The kind of forgiving recipe that lets you improvise without disaster
- Tastes even better the next day, if there's any left
02 -
- Room temperature ingredients are not optional suggestions they are chemistry requirements
- Every oven runs differently so those times are starting points not laws
03 -
- Line your pan with parchment paper leaving overhang for easy removal
- Rotate the pan halfway through baking unless your oven is surprisingly even