One of my favorite meals is a Caesar salad. I love the pungent garlicky dressing, the crunchy
Romaine, and salty cheese. But most of what I love about it is the simplicity of it. It’s got only a
few ingredients that come together beautifully and make a perfect meal.

This version has a lot of the same elements — it’s crunchy, tangy, and salty — but it has a few
new ones. First the lettuce is tossed with Colima Sea Salt to ramp up the flavor. Next, a delicious
vinaigrette dressing that is as easy as shaking a few things in a jar. It’s not creamy like you might
expect, but it’s got plenty of garlic and pepper flavor, in addition to a slightly floral note thanks
to Ava Jane’s Kitchen Avocado Oil. It turns the dressing into something familiar, but also a bit
different. Anchovy paste is optional, but totally recommended.

Next, instead of croutons, I roasted some cashews with Ava Jane’s Kitchen Avocado Oil and
Ava Jane’s Kitchen Citrus Salt and Pepper, a bold and peppery seasoning with lots of citrus
flavor that is an elevated Lemon Pepper seasoning. The cashews add crunch, but with more
nutrients, and fewer complex carbs, so this salad is keto and Paleo friendly.

Then I added some leftover shredded chicken for protein, so this salad is a meal all by itself.
Shrimp or salmon would work nicely here as well. In the end, you get a healthy meal that comes
together in a few minutes and will fill you up on a busy night.

Chicken Caesar Salad with Cashew Croutons
Serves 2
Prep time: 30 minutes

Ingredients:

Cashews:

1/2 cup raw cashews
2 tablespoons Ava Jane’s Kitchen Avocado Oil
2 teaspoons Ava Jane’s Kitchen Citrus Salt and Pepper seasoning blend

Dressing:

1/3 cup Ava Jane’s Kitchen Avocado Oil
1/4 cup lemon juice
2 garlic cloves grated
2 teaspoons Dijon mustard
1 tablespoon anchovy paste, optional

Salad:

2 heads Romaine lettuce, cut into bite sized pieces
1 teaspoon Colima Sea Salt
2 cups cooked and shredded chicken breast

Directions:

To make the cashews, toss them with the oil and seasoning. Spread on a baking sheet and roast in
a 350 degree oven for 8-10 minutes, until light brown.
For the dressing, put everything in a jar and shake until well combined.
To make the salad, toss the lettuce with the Colima Sea Salt and add the chicken.
Add the dressing and cashews, and toss until well coated.

Easy to download PDF: Chicken Caesar Salad with Cashew Croutons

 

 

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