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David_Venable

Chicken Caesar Salad with Avocado Dressing: Classic with a Twist!

by on ‎06-23-2014 05:06 PM

Hello foodies…


There’s nothing easier to throw together during the summer than a salad. But, salads can be tricky. For those of us who truly enjoy food (and by that I mean those of us who have to stop and Happy Dance when we eat something we LOVE), salad can sometimes feel like “diet” food, leaving us wondering, “okay, that was a nice snack, but where’s the meal!?” So I always try to give you salad recipes that are packed with not only yummy flavors, but ingredients that will fill your bellies and make you feel like you’ve had a satisfying meal. My Caesar Salad with Avocado Dressing recipe does the trick, and is truly unique! Avocados, packed with healthy oils, are transformed into a perfect base for salad dressing when tossed into a blender. And I promise you, even if you are squeamish about anchovies, you’ll like this dressing. They really taste more salty than fishy when their mixed in with other ingredients. Try decreasing the amount at first if you’re unsure, and just keep taste testing as you blend!


 


Chicken Caesar Salad with Avocado Dressing


Yields 8–10 servings


Ingredients:


Dressing:



  • 1 ripe avocado, pitted & quartered

  • 3 garlic cloves, peeled

  • 1/3 cup grated Parmesan cheese

  • 2 Tbsp chopped oil-cured anchovy filets

  • 3/4 tsp ground black pepper

  • 2 Tbsp freshly squeezed lemon juice

  • 2 Tbsp rice vinegar

  • 1 cup cold water


Salad:



  • 3 heads romaine lettuce, cleaned and roughly chopped

  • 4 cups shredded rotisserie chicken

  • 1 (5-oz) bag croutons


Preparation:



  1. To prepare the dressing, place the avocado, garlic, Parmesan cheese, anchovies, black pepper, lemon juice, vinegar, and water into a blender and process until smooth. Place the dressing in an airtight container and refrigerate until needed.

  2. To assemble the salad, place the chopped lettuce into a large salad bowl, top with the shredded chicken, and pour the dressing on top. Lightly toss to evenly distribute the dressing. Add the croutons and serve.


This recipe is prepared using the Vitamix Creations II 48-oz 13-in-1 Variable Speed Blender (K38242).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.



Now that couldn’t be easier, could it? I love having a rotisserie chicken around—it can be used in so many different ways and is great for when you don’t feel like cooking. There are so many other tips and tricks for summer cooking that can help you prepare food without heating up the kitchen. For example, we often think of using a pressure cooker for preparing warm and hearty meals during the winter, but it’s actually perfect for summer cooking as well! You can prepare an entire dinner that you’d normally need to put into a hot oven, in this one pot without emitting heat. We may say goodbye to meals like pot roast and stews for June, July, and August, but there’s one food that I can’t live without, no matter what the season. I’m sure you can guess, and that’s why I came up with this recipe for Pressure Cooker Mac and Cheese. It’s so creamy and delicious, and can be made in just about 5 minutes. Need a refresher on how to use a pressure cooker? I have a video for that!


Next week we’ll have one last No Fuss, No Cook, No Bake recipe for you, and then we look forward to Summer’s Best in July! And what could be better than a nice, juicy burger, hot off the grill? But have you tried grinding your own beef patties? It truly produces an outstanding burger, and isn’t difficult at all. Our friends from America’s Test Kitchen have shared a video that helps explain why home ground patties just taste better. Try this at home for your next grilling party and have all of your guests asking what your secret is!



That’s all for today, foodies. I hope you enjoy today’s Caesar salad with a twist, and I will leave you with a blog question: what’s your favorite protein to add to salads? Are you like me, and love the convenience of rotisserie chicken? How about grilled shrimp or salmon? Or another favorite of mine—steak, yummmmm. Would love to hear from you vegetarians, too!


See you Wednesday at 8pm ET for a brand new In the Kitchen with David.


Keep it Flavorful!


—David   

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