I love, love, love caesar salad dressing.

I have a lesser love affair with caesar salad itself. Only because, there are never enough veggies to satisfy me in the salad. I have a hard time getting behind a salad that only has bread and cheese, and sometimes chicken or fish… especially when dairy and wheat aren’t always my best friends— digestion wise.

So my caesar salads look a little different than most. I have a mexican version that does have parmesan, but utilizes gluten free homemade tortilla strips instead of bread crumbs, that’s on heavy rotation; and I have this version that’s heavy on the veggies, easy to throw together, but has no gluten or cheese what so ever. Yet both manage to satisfy my caesar cravings.

Ingredients:

1 large head of romaine lettuce, chopped, rinsed, and dried

2 breasts of chicken, cooked (great time to utilize a store bought rotisserie chicken to save time; or to use up any leftover chicken breast you might have on hand)

2 heirloom tomatoes, sliced

1 avocado, peeled, pitted, chopped, and rinsed in cold water

1/2 jicama root, peeled and diced (gives you the crunch, without the gluten)

3 green onions, sliced

whole30 salad dressing

Directions:

In a large bowl, combine all ingredients.

Toss with salad dressing until combined.