A Word From The Cook

“Turn a Classic Chicken Caesar into one of your favorite tomato salad recipes. Add sweet cherry tomatoes, smooth avocado, and zesty lemon to this Caesar for a bright and colorful slad.”


Prep Time:

30 Minutes


4-6 People


  • 2 Boneless, skinless chicken breasts
  • 1 Head romaine lettuce
  • 1 Large ripe avocado
  • 1 Large lemon
  • 15 Cherry or heirloom tomatoes
  • 1/2 Cup Parmigiano-Reggiano
  • For Dressing
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 Teaspoon lemon zest
  • 1/2 teaspoon prepared honey or dijon style mustard
  • 1/4 teaspoon sea salt
  • 1/8 Teaspoon pepper
  • 4 Tablespoons extra-virgin olive oil
  1. Step 1 – Prepare Chicken
    1. Preheat oven to 375 degrees.
    2. Place chicken breasts on foil lined baking sheet. Rub chicken generously on both sides with olive oil, garlic powder, salt, & pepper.
    3. Bake chicken for 25 minutes - until cooked through (there should be no pink flesh when you cut through the meat).
    4. Remove chicken when done, and let rest for 5 minutes.
    5. Cut chicken across the breast in half inch slices.
  2. Step 2 – Rinse and Chop Veggies
    1. Rinse and pat or spin dry the romaine lettuce. Then cut or tear lettuce into bite sized pieces.
    2. Cut tomatoes in half lengthwise.
    3. Cut lemons into slices.
    4. Cut avocado in half, remove pit, and slice flesh. Remove from skin with a large spoon.
    5. Grate or shave Parmigiano-Reggiano.
  3. Step 3 – Toss & Serve
    1. Combine ingredients for salad dressing in a closed container, and shake.
    2. Toss veggies with dressing, then plate salad on individual serving dishes.
    3. Layer chicken over top of salad, and squeeze juice of one of the lemon slices over the top.
    4. Garnish with a lemon wedge and serve.
    5. Enjoy!