Super Easy Paleo Chicken Avocado Caesar Salad Recipe

by Eleanor Craig
Paleo Chicken Avocado Caesar Salad Recipe On A White Plate

If you are on a Paleo Diet, then this Paleo Chicken Avocado Caesar Salad Recipe is for you. We try to eat whole, real foods (no condensed soup, thanks!) and are always trying to find new recipes. 

For this weekend, my cousin suggested “a really nice, big nice salad with nice, warm chicken.” I told him to get a thesaurus and began my search. We settled on a Chicken Avocado Caesar Salad Recipe, which I’ve never made before. I think Caesar Salads get an unfair label as unhealthy food. I mean, there are some decadent fats in there, but come on! Good fat! Good fat!

I went on saladrecipes, of course, and found a slew of recipes. There were different Caesar Salad that caught my eye as being Paleo, which I liked because it was marked as being super easy. Cesar Salad dressing is practically Paleo, depending on how hardcore you are. The only dairy in there is Parmesan which some people say is allowed on the Paleo Diet. So this Chicken Avocado Caesar Salad Recipe is a mash-up of these two recipes.

Paleo Chicken Avocado Caesar Salad Recipe On A White Plate

Super Easy Paleo Chicken Avocado Caesar Salad Recipe

Eleanor Craig
The Chicken Avocado Caesar Salad Recipe used avocado oil instead of olive oil, which I thought I’d try because my cousin LOVES avocado.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Salad
Cuisine Mexican
Servings 2 people
Calories 261 kcal



  • 2 medium egg yolks
  • 2 cloves garlic
  • 1 squirt Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 2 medium anchovy filets with capers that’s the kind of anchovies they had at the store, so I went with it
  • cup good grated Parmesan because I’m not the strictest about much of anything. However, this is easily omitted if you are more hardcore, right?


  • 1 piece chicken breast
  • 1 pinch salt
  • 1 pinch pepper
  • 1 bag Romaine lettuce


  • Into a blender, I put all the Caesar dressing ingredients. Blend blend blend blend blend.
  • While blending, I poured in 1/2 cup of the avocado oil and blended it until it was well-mixed. Toss a bag of chopped Romaine lettuce with the dressing in a large bowl.
  • As the dressing was being made, I had chicken breast tenders in the oven at 350°F for 40 minutes. I only seasoned the chicken with salt and pepper before putting it into the oven. When chicken is ready, shred or chop it into bite-size pieces.
  • Put the salad into bowls, top with chicken and sprinkle with more Parm and more pepper if you like.


We both loved this salad! The avocado oil, which I had never used before, really does add avocado flavor. My cousin was surprised to learn that no fresh avocados were harmed in the making of this dinner. The oil is such a deep, rich green.
I recommend that you try the oil sometimes in place of olive oil! Just something different and healthy to add to your standard kitchen staples.
I know I will make this again, and maybe next time, I will probably add cubed avocado. Maybe some bacon, too. Hmm…
Are you an anchovy fan?
Have you used avocado oil?


Calories: 261kcalCarbohydrates: 2gProtein: 34gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 278mgSodium: 752mgPotassium: 468mgFiber: 0.1gSugar: 0.3gVitamin A: 468IUVitamin C: 2mgCalcium: 233mgIron: 1mg

You may also like

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Would love your thoughts, please comment.x