chicken_avocado_caesar_salad_wrap10.

Chicken Avocado Salad

chicken_avocado_caesar_salad_wrap10.

 

Chicken Avocado Salad

Ingredients

    • 1 1/2 lbs boneless, skinless chicken breasts, grilled then cooled 10 minutes and diced*
    • Romaine lettuce (you’ll need about 2/3 of 1 head)
    • 2 small avocadoes, peeled and diced
    • 1 cup halved grape tomatoes
    • 1/3 cup finely shredded or shaved parmesan cheese
    • 4 burrito size whole wheat or white tortillas
Dressing
  • 2/3 cup fat-free plain Greek yogurt
  • 1/4 cup light-mayonnaise
  • 1 Tbsp olive oil
  • 3 anchovy fillets, mashed finely to a paste (1 1/2 tsp paste)
  • 1 1/2 Tbsp fresh lemon juice
  • 2 tsp worchestershire sauce
  • 1 1/2 tsp dijon mustard
  • 2 small garlic cloves, pressed through a garlic crusher
  • 2 Tbsp water, or as needed
  • Salt and freshly ground black pepper

Directions

  • For the dressing:
  • Whisk all dressing ingredients together, add in water to thin 1 Tbsp at a time (it should be a somewhat thick dressing). Season with salt and pepper to taste.
  • For the wraps:
  • Layer tortillas with lettuce, grilled chicken, avocados, tomatoes, and parmesan. Spoon dressing over tops and wrap. Serve immediately.
  • *This is how I prepared and grilled the chicken – preheat grill over medium-high heat to about 425. Pound chicken breast to even thickness then brush both sides lightly with olive oil. In a small bowl whisk together 1 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/8 tsp garlic powder. Sprinkle evenly over both sides of chicken. Grill about 4 minutes per side on preheated grill or until center registers 165 on an instant read thermometer.
  • Recipe source: Cooking Classy