Creamy Avocado Caesar Chicken Salad

A quick and creamy Caesar salad with a twist, featuring a luscious avocado dressing and tender chicken.

• Prep15 min
• Total15 min
• DifficultyEasy
• Servings2

This salad is a meal in itself, perfect for a light lunch or dinner. The dressing is made with ripe avocado, lemon, and a hint of fish sauce for umami, creating a creamy texture without the heaviness of traditional Caesar dressing.

Using leftover or rotisserie chicken makes it incredibly easy to assemble. The combination of crisp greens, creamy avocado, and salty parmesan is simply irresistible.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

2

+

• ½ ripe avocado
• 2 tbsp fresh-squeezed lemon juice
• 2 tbsp light mayonnaise
• 2 tbsp plain yogurt
• 2 cloves garlic
• ¼ cup water
• 1 tsp dijon mustard
• ½ tsp smoked salt (or regular salt)
• ½ tsp fish sauce
• 4–6 cups greens of your choice (kale, spinach, green leaf lettuce, or romaine)
• 4 oz leftover or rotisserie chicken, cut into chunks
• ½ avocado, cut into small chunks

Converted amounts are rounded.

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Method

1. Place all the dressing ingredients (half avocado, lemon juice, mayonnaise, yogurt, garlic, water, mustard, salt, and fish sauce) in a mini food processor or handi chopper.
2. Blend until the mixture is completely smooth and creamy.
3. In a large bowl, combine the greens and the chicken chunks.
4. Add the dressing gradually, tossing to coat the greens and chicken evenly. Use as much or as little as you like.
5. Top the salad with the remaining avocado chunks, shaved parmesan, pepitas (pumpkin seeds), and freshly ground black pepper, to taste.
6. Serve immediately and enjoy.

💡 Tips

• For extra flavor, grill the chicken briefly before adding.
• If you don't have fish sauce, you can substitute with a dash of soy sauce or Worcestershire sauce.
• This salad is best served fresh, but the dressing can be made ahead and stored in the fridge for up to 2 days.

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Inspired by a recipe from Sumptuous Spoonfuls