Dairy-Free Chicken Caesar Salad with Avocado Dressing

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 680 g of chicken breast on a baking sheet and bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 74°C and the chicken is no longer pink in the center.
2. 2Carefully remove the baking sheet from the oven. Let the cooked chicken breast cool completely on the baking sheet for at least 15 minutes; this makes it easier to slice and prevents it from wilting the lettuce. Once cooled, slice the chicken into 1.27 cm thick pieces, then cut these into 2.54 cm bite-sized pieces.
3. 3Thoroughly wash the 1 large head of Romaine lettuce under cold running water. Chop the lettuce into 2.54 cm bite-sized pieces and place it into a large salad bowl.
4. 4In a blender or food processor, combine the 2 medium avocados, 2 tbsp of lemon juice, 1 clove of garlic, 3 tbsp of olive oil, 1 tsp of Dijon mustard, 0.5 tsp of salt, and 0.25 tsp of black pepper. Blend on high speed until the mixture is completely smooth and creamy, with no visible lumps of avocado or garlic.
5. 5Add the sliced chicken breast to the large salad bowl with the chopped Romaine lettuce. Pour the creamy avocado dressing over the chicken and lettuce, then gently toss the salad until all the lettuce and chicken pieces are evenly coated with the dressing. Sprinkle the 0.5 cup of gluten-free croutons over the top of the salad and serve immediately.

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