Paleo Chicken Avocado Caesar Salad (Blender Dressing)

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

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Prep Time 10

Cook Time 30

Total Time 40

Course Salad

Cuisine American

Servings servings

Calories 736 kcal

Equipment

Blender (standard or high-speed)
Rimmed baking sheet
Large mixing bowl
Chef's 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 — either works
⅓ cup Parmesan cheese finely grated, 30g — omit for strict paleo/dairy-free
½ 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 350°F / 175°C (180°C 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 165°F / 74°C. 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 — 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

Storage: Dressing keeps in an airtight jar in the fridge for up to 3 days. Store undressed salad and chicken separately — assemble just before serving.

Make-Ahead: Roast the chicken and make the dressing up to 24 hours in advance. Reheat the chicken gently or serve it cold.

Substitutions: Swap chicken breast for chicken thighs (roast at the same temperature for 25-30 minutes). Use pasteurized egg yolks if serving to pregnant or immunocompromised guests. Omit the Parmesan or replace with 2 tablespoons of nutritional yeast for strict paleo/dairy-free.

Pro Tip: Pour the avocado oil in the thinnest possible stream while the blender runs — this slow emulsification is what creates the thick, clingy texture. Dumping the oil in all at once will break the dressing.

Serving Suggestion: Add cubed ripe avocado on top for extra creaminess, or scatter chopped crispy bacon for salt and crunch.

Nutrition

Serving: 1servingCalories: 736kcalCarbohydrates: 14gProtein: 25gFat: 66gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 42gTrans Fat: 0.01gCholesterol: 237mgSodium: 442mgPotassium: 1063mgFiber: 7gSugar: 4gVitamin A: 27673IUVitamin C: 14mgCalcium: 288mgIron: 4mg

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