Since becoming dairy-free, one of the things I really missed eating was chicken caesar salad. There are lots of different recipes to make a great caesar dressing, but I wanted something that was creamy and comforting! It took a little trial and error, but I came up with this recipe which has even my salad hating hubby saying, yum!
Chances are you have these ingredients already in your fridge:
- 1 cup mayonnaise
- 1.5 tsp lemon juice
- 2 tsp dijon mustard
- 2 tsp worcestershire sauce
- 3-4 cloves of garlic
- 1 large avocado
I do have a couple recommendations after making this with a few different brands of products. The first is to use full fat mayo, I tried substituting it with avocado mayo and it was nothing short of disgusting. Next, I know that it’s rare to always have a ripe avocado (do they not always all ripen on the same day!?) kicking around so I have used guacamole in it’s place and that is also great! I have also used jarred minced garlic and it works just fine but doesn’t add as much kick as fresh cut garlic.
The recipe is as easy as mashing the avocado in a bowl until it’s fairly smooth. Add in the rest of the ingredients and combine well. This makes quite a bit of dressing, so unless you’re making a huge salad you will definitely have leftovers!
I love to make my own croutons to go along with this. I chop up bread into bite sized pieces and toss it in a pan with olive oil. Next, I coat it in Italian seasoning, garlic and sesame seeds. Once the bread is crispy toss the romaine, croutons, chicken and dressing together and you are done!