Avocado Cajun Caesar Salad

This is a fun spin on a classic chicken caesar salad with a spicy avocado jalapeno caesar dressing and flavorful cajun chicken. 

Ingredients

• 1 pound boneless skinless chicken breast
• 1 avocado, peeled and pitted
• 3/4 cup Jalapeno Fused Extra Virgin Olive Oil
• 1 lemon, juiced
• 1 egg yolk
• 1/4 cup grated parmesan cheese
• 2 tablespoons Worcestershire sauce
• 1/2 cup panko breadcrumbs
• 2 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons butter
• 1 tablespoon Cajun Seasoning
• 2 tablespoons Avocado Oil
• 1 bunch of kale, stemmed and chopped
• 1 head of romaine, cored and chopped

Instructions

1. Season the chicken with cajun seasoning. Heat the avocado oil in a skillet over medium heat. Add the chicken and cook for 5 minutes. Flip and cook for another 5 minutes. Add 1/4 cup of water to the skillet and partially cover. Cook for another 5 minutes until cooked through. (This is my fool-proof method for perfectly cooked, juicy chicken breast).  Once cooked, remove from the pan and set aside.
2. If there is excess water in the skillet, wipe clean. Add the butter to the skillet. Once melted, add the breadcrumbs, 1 teaspoon salt and 1/2 teaspoon pepper. Saute for 5 minutes until golden brown. Remove from the skillet and set aside.
3. To make the dressing, add the avocado, jalapeno olive oil, lemon juice, egg yolk, parmesan cheese, 1 teaspoon salt, 1/2 teaspoon pepper and Worcestershire sauce to a blender.  Blend until smooth. 
4. Assemble the salad by tossing the lettuce with enough dressing to coat (you'll have some extra), then toss with the breadcrumbs and top with sliced cajun chicken. 

Note: If you want a less spicy dressing, replace all or a portion of the jalapeno olive oil with a plain olive oil.

Takes 30 minutes

Serves 4