Avocado, tomato, and bacon give this classic Caesar Salad a California twist. It’s my new favorite for lunch!
Ingredients
2 cups chopped Romain lettuce
1 ripe California avocado, cut into bite sized pieces
1 ripe tomato, cut into bite sized pieces
2 tablespoons very thinly sliced white onion (I use a mandoline slicer on the thinnest slice setting), coarsely chopped
2 tablespoons freshly grated Parmesan or Asiago cheese
2 slices of crispy bacon, crumbled
1 grilled chicken breast, coated with olive oil, salt & pepper
1.5 tablespoon creamy Caesar salad dressing (I used Ken’s)
1 teaspoon fish sauce (optional, I prefer a fishier dressing, especially without anchovies)
Ground pepper
How To Make It
Turn on grill. While the grill is heating rub chicken breast with olive oil and sprinkle with salt & pepper. When grill is ready, grill chicken breast for about 5 minutes on both sides.
Cook two strips of bacon to crispy (we prefer super cripsy)
Toss together Romain lettuce, pieces of avocado and tomato, and chopped onion.
Add 1 tablespoon of the grated cheese and crumbled bacon.
Whisk together the Caesar salad dressing and fish sauce. Add this to the salad and toss thoroughly.
Let the grilled chicken breast set for 5 minutes or so. Then thinly slice lengthwise.
Plate the salad mixture and add sliced grilled chicken over. Sprinkle with remaining tablespoon of grated cheese and grind pepper over.
ENJOY!