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CHICKEN AND AVOCADO CAESAR SALAD Caesar salad gets a bit of extra punch here with creamy avocado and spice-rubbed chicken hot off the grill. The boiled eggs add a bold color and some extra nutrients to the final creation, and the bacon replaces (and upgrades) croutons as a crunchy topping. If your experience of Caesar salad has been mostly uninspiring side salads, this one will be a very pleasant surprise.
To make the full Caesar salad experience, of course you need a dressing. The original recipe called for the chef to mix the dressing together while tossing the salad, but it’s a lot easier to mix it up first, and a lot more convenient for making ahead. This recipe includes instructions for making your own since it’s so hard to find a Paleo-friendly Caesar dressing in stores. It’s not complicated at all once the mayo is ready and it’s fresher and more flavorful than the store-bought bottles.
If you personally do fine with dairy, this would be good with some shaved parmesan on top, but if not, it’s still tasty just the way it is. Try it with a bowl of soup or just on its own for a fresh, light lunch.
Chicken And Avocado Caesar Salad Recipe IngredientsToggle Units
5 head Romaine lettuce 6 chicken breasts, skinless and boneless 5 avocado, sliced 8 bacon slices, cooked and crumbled 6 eggs, boiled and sliced Sea salt and freshly ground black pepper Caesar Dressing Ingredients 5 cup homemade mayonnaise 5 tsp. Dijon mustard Sea salt and freshly ground black pepper Preparation 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. Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits. Laboratory studies have shown that allicin reduces the production of cholesterol by inhibiting the reductive enzyme HMG-CoA in liver cells. Allicin also reduces the stiffness of blood vessels by releasing nitric oxide (NO), which lowers blood pressure. It also prevents the formation of blood clots, and has a fibrinolytic effect in blood vessels, which helps reduce the risk of diseases of the coronary arteries and peripheral blood vessels and stroke. Avocados, like olives, are high in monounsaturated fats and high in calories. On the other hand, it is very rich in fiber, vitamins, minerals and full of various plant nutrients that are beneficial to health. Creamy pulp is a very rich source of monounsaturated fatty acids, such as: oleic acid and palmitoleic acid; as well as omega-6 polyunsaturated fatty acid linoleic acid. Scientific research has shown that the Mediterranean diet, which is rich in monounsaturated fatty acids, helps reduce the level of bad LDL cholesterol in the blood, but also increases the beneficial HDL cholesterol, thus preventing the occurrence of heart disease and stroke, by maintaining healthy blood lipid levels. Avocado is a very good source of soluble and insoluble fiber. 100 grams of avocado contains 6.7 grams or about 18 percent of the daily recommended dose. Fiber helps lower blood cholesterol and prevents constipation. In addition, avocados, like dates, contain high concentrations of tannins. Avocado meat contains a number of beneficial flavonoid, polyphenolic antioxidants, such as cryptoxanthin, lutein, zeaxanthin, beta and alpha carotene, but in small amounts. Together, these compounds serve as protection against oxygen free radicals and reactive oxygen species, which play a major role in the aging process and the development of many diseases. Avocados also contain solid amounts of vitamins. Avocados are also a great source of minerals, such as iron, copper, magnesium and manganese. Fresh avocados are a very rich source of potassium.