CHICKEN AND AVOCADO CAESAR SALAD

Ingredients

• Lettuce

  Iceberg (includes crisphead types), raw

  1 head, medium or 539g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 full breast (both fillets) or 580g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic powder

  Spices

  1 tbsp or 10g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

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

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