Chicago Sun-Times (Sunday)
Cheater Chicken Caesar Salad
Preheat oven to 350°F. Trim crust from 2 slices sourdough bread; discard. Tear bread into bite-size pieces. In a large bowl, toss bread with 1 Tbsp extra-virgin olive oil, salt and freshly ground black pepper to taste. Spread in a single layer on a sheet pan (save bowl). Bake 9–10 minutes or until toasted; set aside.
In same bowl, whisk 3 Tbsp extra-virgin olive oil; 2 Tbsp mayonnaise; 1 Tbsp grated Parmigiano-Reggiano cheese; 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; 1 clove garlic, grated; juice of ½ lemon; and salt and pepper to taste. Use a vegetable peeler to shave 1 large carrot into curls. Add carrot; 1 head romaine lettuce, washed and torn into bite-size pieces; 2 cups shredded or coarsely chopped cooked chicken; and toasted bread to bowl. Toss to coat. Divide among 4 plates or bowls. Top evenly with 1 avocado, sliced, and ¼ cup chopped smoked or toasted almonds. Serve with remaining ½ lemon cut into wedges. Serves 4–6.