Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 12 each chicken breasts, boneless
- 12 Cups romaine lettuce, bite size pieces
- 12 oz Caesar dressing (recipe follows)
- 3 each California Avocados
- 36 each croutons
- 12 oz Parmesan cheese, grated
- Caesar Dressing
- Yield - 3 cups
- 1 egg yolk
- 1 oz red wine vinegar
- 1 Tbsp lemon juice
- 2 Tbsp water
- 1 anchovy fillet each
- 1 clove garlic
- ½ Cup olive oil
- 2 oz Parmesan cheese, grated
- Salt and pepper to taste
- 3 drops Tabasco
- =
Directions
Grill chicken breasts.
Dress lettuce with Caesar dressing.
Seed, peel and slice the California Avocado.
Place greens in the center of the plate. Place avocado on top.
Place chicken at the base of the avocado.
Garnish with croutons and grated cheese.
Caesar Dressing Preparation
Combine egg, vinegar, lemon juice, water, anchovy and garlic in blender
Blend on high for 30 seconds.
Slowly add the olive oil.
Remove from blender and stir in cheese.
Season with salt, pepper and Tabasco.