Caesar Salad with Grilled Chicken and Avocado
A fresh and sophisticated reinterpretation of a classic. Our salad combines crisp romaine hearts and radicchio with grilled chicken breast, freshly shredded Parmesan cheese, and crunchy croutons. The Zest touch comes from a creamy Caesar dressing infused with fresh lime zest and avocado, served in large, perfect wedges.
35 min
Continental Fusión
2 servings
The story behind
The Caesar salad has deep Mexican roots, and in Morelos, we love to give it our own fresh twist. This version is my favorite for weekend lunches; the warmth of the freshly grilled chicken contrasts beautifully with the chilled dressing and ripe avocado. It's a complete, balanced dish full of textures that pays homage to tradition with a contemporary twist.
Instructions
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1Chicken Preparation: Season the chicken breast with salt, pepper, and a touch of charred chili flakes (optional). Cook on the grill or in a pan until golden and cooked through. Cut into uniform strips.
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2Cleaning and Base Assembly: On a shallow, pale ceramic plate, arrange the fresh lettuce mix (romaine and radicchio), creating volume.
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3Ingredient Distribution: Organically place the grilled chicken strips, whole cherry tomatoes, and croutons (textured 'brush' type), exactly as shown in image_6.png.
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4Final Touch: Generously sprinkle the freshly shredded Parmesan cheese in fine strands over the salad.
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5Zest Cream (Dressing) Preparation: Mix the creamy Caesar dressing with the fresh lime zest.
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6Premium Plating: Just before serving, cut the premium avocado into two large and perfect wedges. Place one at the top of the plate and another at the bottom, faithfully reproducing the presentation from the image.
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7Garnish: Place a creamy portion of dressing on the side, sprinkled with the remaining fresh lime zest.
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8Chef's Tip: For a professional presentation, ensure the vibrant color contrast between the green avocado, the red tomatoes, and the white cream stands out, using the lime zest for an appetizing citrus hit.
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