paleo chicken caesar salad
Recipe type: salad, entree, vegetable
Serves: 4
  • 1-2 heads romaine lettuce, depending on the size of the head
  • 1 rotisserie chicken, meat removed and chopped
  • 1/4 cup pine nuts
  • fresh cracked pepper, to taste
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2 egg yolks
  • 1/2 cup olive oil
  • 1/4 cup water
  • juice of 1 lemon
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  1. Tear off leaves of romaine lettuce, and wash. Lay flat on a stream of paper towels, and roll up leaves inside paper towels. Let crisp in the refrigerator for at least an hour.
  2. Remove meat from a rotisserie chicken and chop. Set aside.
  3. Remove lettuce from the refrigerator, and chop.
  4. In a medium sized salad bowl, layer chopped romaine lettuce, chopped chicken, 1/4 cup pine nuts, and fresh cracked pepper to taste.
  5. In a Vitamix or other blender, blend together garlic, 1/4 cup pine nuts, egg yolks, olive oil, water, lemon juice, sea salt, and black pepper.
  6. Drizzle half of the dressing over the salad and toss. Taste and add more dressing if desired.
  7. Serve immediately or chill in the refrigerator.
  8. Save the remaining dressing in the refrigerator for 3 - 5 days for another use.
Recipe by The Naked Avocado at