Rotisserie Chicken Caesar Salad
with tomatoes / pepitas
Chicken Caesar Salad is always a delicious weeknight dinner, and this one is ultra-easy thanks to rotisserie chicken - our kitchen MVP! This family-friendly favorite can also be lunchbox-friendly by serving the dressing on the side.
Ingredients
- Garlic - 2 cloves , chopped
- Anchovy filets (opt) - 2 , mashed, more to taste (sub 1 tsp anchovy paste)
- Mayonnaise, paleo-friendly - 2 Tbsp
- Mustard, Dijon - 4 tsp
- Lemon juice - 4 tsp
- Bragg's / coconut aminos - 2 tsp
- Black pepper - 1/2 tsp
- Oil, olive - 6 Tbsp
- Carrots - 5 oz , shredded (look for pre-shredded to save time)
- Rotisserie chicken - 1/2 , shredded or chopped
- Lettuce, romaine - 4 oz , chopped (about 1 heart)
- Baby spinach - 4 oz , roughly chopped
- Tomatoes, medium - 1 , chopped
- Avocados - 1 , chopped
- Pepitas / pumpkin seeds - 2 oz , for serving
Prep
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Garlic / Carrots - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make dressing - Mash garlic and anchovy filets together with a fork. Add mayonnaise, mustard, lemon juice, aminos, and black pepper. Add olive oil while whisking. If you prefer a smooth dressing, blend it with an immersion blender. Season to taste with some salt. (Can be done up to 5 days ahead)
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Rotisserie Chicken - (If making Wednesday's meal, prep chicken for that night at the same time.) Take meat off the bone and shred or chop. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
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Make
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If dressing was made ahead of time, give it a stir.
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If you’d like the chicken warm, heat it briefly in the microwave (or serve it cold or room temperature, if you prefer).
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Combine lettuce, spinach, carrots, and tomatoes in a serving or mixing bowl and toss with half of the dressing (or until dressed to your liking). Reserve remaining dressing for serving.
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Divide salads among serving plates and top with chicken (remember to reserve half if making Wednesday's meal), avocados, and pepitas. Drizzle any remaining dressing over top, if you like. Enjoy!
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