This is a Caesar salad built around a blender dressing made with avocado oil, egg yolks, anchovies, and garlic โ topped with oven-roasted chicken breast. It comes together in about 50 minutes and lands as a complete meal, not a side dish. The avocado oil is the one real departure from a standard Caesar, and it earns its place.
What makes this version work
Two things matter here. First, the blender emulsification: pouring the avocado oil in while the blender is running โ slowly, in a thin stream โ is what turns a loose mix of egg yolks, garlic, and anchovy into a dressing that actually clings to romaine instead of pooling at the bottom of the bowl. Rush that step and you get a greasy, broken sauce. Second, the chicken goes into a 350ยฐF oven for 40 minutes before anything else, which means itโs resting and ready to shred right when the dressing is done. Warm chicken on a cold, dressed salad is the whole point โ dress it at the table, not in advance, or the romaine will wilt under the heat before you sit down.
If something goes sideways
- Dressing breaks and looks greasy or curdled: The oil went in too fast. Add another egg yolk to a clean blender, run it, then slowly pour the broken dressing back in โ it usually comes back together.
- Chicken is dry after 40 minutes: Breast size varies a lot. A thin tender may be done at 25 minutes; a thick breast may need 45. Pull it when an instant-read thermometer hits 165ยฐF and let it rest 5 minutes before shredding โ that rest keeps the juices in the meat, not on the cutting board.
- Dressing tastes flat or too mild: Anchovy and Parmesan carry most of the salt load. Taste before tossing and add a small pinch of salt or an extra squeeze of the Dijon โ mustard sharpens the whole flavor without making it taste mustardy.
- Romaine goes limp before serving: Bagged chopped romaine has more surface area exposed to moisture. If youโre not eating immediately, keep the lettuce and dressing separate and combine them right before serving.
- Avocado oil flavor seems faint: Avocado oil varies by brand and freshness. If yours tastes neutral, check the bottleโs harvest or best-by date โ older oil loses its characteristic flavor. A cold-pressed, unrefined bottle will taste noticeably different from a refined one.
Paleo Chicken Avocado Caesar Salad (Blender Dressing)
Equipment
- Blender (standard or high-speed)
- Rimmed baking sheet
- Large mixing bowl
- Chefโs Knife
- Instant-read thermometer
Ingredients
Caesar Dressing
- 2 large egg yolks
- 2 cloves garlic
- 1 tsp Dijon mustard 5ml
- 1 pinch salt plus extra for seasoning the chicken
- 1 pinch ground black pepper plus extra for seasoning the chicken
- 2 fillets anchovy drained, oil-packed or with capers โ either works
- โ cup Parmesan cheese finely grated, 30g โ omit for strict paleo/dairy-free
- ยฝ cup avocado oil 120ml
Salad
- 1 large boneless, skinless chicken breast about 8 oz / 225g
- 1 head romaine lettuce chopped, about 6 cups / 280g
Instructions
- Preheat the oven to 350ยฐF / 175ยฐC (180ยฐC fan-forced). Season the chicken breast on both sides with salt and pepper and place on a rimmed baking sheet. Roast for 25-30 minutes, or until the internal temperature reaches 165ยฐF / 74ยฐC. Rest for 5 minutes, then shred or chop into bite-size pieces.1 large boneless, skinless chicken breast, 1 pinch salt, 1 pinch ground black pepper
- Add the egg yolks, garlic, Dijon mustard, anchovy fillets, salt, pepper, and Parmesan to a blender. Blend on medium speed until the mixture is smooth and the garlic is fully broken down, about 20-30 seconds.2 large egg yolks, 2 cloves garlic, 1 tsp Dijon mustard, 2 fillets anchovy, 1 pinch salt, 1 pinch ground black pepper, 1/3 cup Parmesan cheese
- With the blender running on medium speed, pour in the avocado oil in a very thin, steady stream through the lid opening. This should take about 60 seconds. The dressing is ready when it is thick, creamy, and fully emulsified โ it should coat the back of a spoon. Transfer the dressing to a large bowl, add the chopped romaine, and toss until every leaf is evenly coated.1/2 cup avocado oil, 1 head romaine lettuce
- Divide the dressed romaine between two bowls. Top with the warm shredded chicken, an extra sprinkle of grated Parmesan, and freshly cracked black pepper. Serve immediately.1 large boneless, skinless chicken breast, 1/3 cup Parmesan cheese, 1 pinch ground black pepper
Notes
Nutrition
Your questions, answered
Is this actually filling enough as a main meal for two?
Yes โ one chicken breast shredded between two portions, plus the fat from the egg-yolk dressing and avocado oil, makes this genuinely satisfying. If you want more staying power, add a second chicken breast; the dressing quantity in the recipe handles it without adjustment.
Can I use olive oil instead of avocado oil?
You can, but the flavor will be different โ olive oil has a stronger, more bitter note that competes with the anchovy. Use a mild, light olive oil rather than an assertive extra-virgin if you go that route.
Is it safe to use raw egg yolks in the dressing?
The risk is low but real. Use the freshest eggs you can find, or pasteurized eggs if youโre cooking for anyone immunocompromised, pregnant, or elderly.
Can I make the dressing ahead of time?
Yes, up to two days ahead โ store it in a sealed jar in the refrigerator. Give it a good shake or stir before using, since it may separate slightly as it sits.
Does leaving out the Parmesan make a big difference?
It does change the flavor noticeably โ Parmesan adds saltiness and a savory depth that the anchovy alone doesnโt fully replace. If youโre skipping it for strict Paleo, taste the dressing and consider adding an extra anchovy filet or a small pinch of additional salt to compensate.
Whatโs the best way to shred the chicken for this salad?
Two forks work fine, but the fastest method is to put the rested chicken in a stand mixer with the paddle attachment and run it on low for about 20 seconds. Either way, let the chicken rest at least 5 minutes out of the oven before you pull it apart so it stays moist.
What to make next
- Garlic Parmesan Chicken Caesar
- Smoky Bacon and Chicken BLT Salad with Creamy Avocado
- Smoky Grilled Chicken Salad with Avocado and Lime
- Backyard Cookout Ranch Salad with Chicken and Bacon