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Chicken and Avocado Caesar Salad

Chicken And Avocado Caesar Salad

Caesar salad gets a bit of extra punch here with creamy avocado and spice-rubbed chicken hot off the grill. The boiled eggs add a bold color and some extra nutrients to the final creation, and the bacon replaces (and upgrades) croutons as a crunchy topping. If your experience of Caesar salad has been mostly uninspiring side salads, this one will be a very pleasant surprise.

To make the full Caesar salad experience, of course you need a dressing. The original recipe called for the chef to mix the dressing together while tossing the salad, but it’s a lot easier to mix it up first, and a lot more convenient for making ahead. This recipe includes instructions for making your own since it’s so hard to find a Paleo-friendly Caesar dressing in stores. It’s not complicated at all once the mayo is ready and it’s fresher and more flavorful than the store-bought bottles.

If you personally do fine with dairy, this would be good with some shaved parmesan on top, but if not, it’s still tasty just the way it is. Try it with a bowl of soup or just on its own for a fresh, light lunch.

Chicken And Avocado Caesar Salad Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK: 12 min.


Protein: 30g / %

Carbs: 11g / %

Fat: 55g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 1 head Romaine lettuce
  • 2 chicken breasts, skinless and boneless
  • 1 avocado, sliced
  • 4 bacon slices, cooked and crumbled
  • 2 eggs, boiled and sliced
  • ½ tbsp. chili powder
  • ½ tbsp. garlic powder
  • ½ tbsp. dried oregano
  • Sea salt and freshly ground black pepper

Caesar Dressing Ingredients

  • 1 cup homemade mayonnaise
  • 2 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 2 tsp. anchovy paste
  • 1 tsp. Dijon mustard
  • Sea salt and freshly ground black pepper
Salad preparation


  1. Preheat the grill to medium-high heat.
  2. Rub the chicken with chili powder, garlic powder, oregano, and salt and pepper to taste.
  3. Grill the chicken 5 to 6 minutes per side, or until no longer pink.
  4. Transfer chicken to a cutting board and slice.
  5. In a medium bowl, whisk together all the ingredients for the Caesar dressing until well blended and season to taste.
  6. In a bowl toss the lettuce with the bacon and avocado.
  7. Divide salad mixture among individual bowls. Top with sliced chicken chicken and eggs.
  8. Drizzle Caesar dressing on top and serve.