Updated Grilled Chicken Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • Dressing:
  • 6 anchovy fillets packed in oil, drained
  • 1 clove of garlic, finely minced
  • Coarse Kosher Salt
  • 2 large egg yolks (fresh is best)
  • 2 tablespoons fresh lemon juice, plus more to taste
  • ½-3/4 cup Avocado Oil (or Light Olive Oil)
  • fresh cracked pepper
  • Salad:
  • 1 head Boston Bibb Lettuce, wash and coarsely chopped
  • 6-8 radishes, finely sliced
  • 1-2 grilled chicken breasts, sliced or chopped
  • ½ cup grape tomates, halved
  • ½ cup shredded sweet potato, crisped up in coconut oil
Instructions
  1. Finely chop together anchovy fillets, garlic, and pinch of salt. Use the flat side of a knife to mash into a paste. Whisk in the egg yolks, lemon juice, and mustard. Start slow and add the avocado oil drop by drop, adding the oil gradually as to not break the immulsification. Continue doing so until dressing is thick and glossy.
  2. For Crispy Sweet Potatoes:
  3. Using the large side of a box grater, shred sweet potato. In a small sauce pan on medium heat, add about ¼-1/2 cup of coconut oil. Once oil is heated to about 350 degrees (about 5-6 minutes) add sweet potatoes and cook until golden (about 4 minutes). Make sure to watch closely so they don't burn. Drain, and set aside.
  4. Taste, and season with salt, pepper, or more lemon juice if desired. Set aside.
  5. To assemble the salad, in a large mixing bowl add all the remaining ingredients. Toss with dressing and serve. I always serve mine with extra lemon wedges on the side.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/09/22/updated-grilled-chicken-caesar-salad/