To make this salad, you’ll start by preparing the chicken thighs. Rub them with a mixture of olive oil, paprika, garlic powder, salt, and pepper, then sear them in a hot skillet or on he grill until they’re crispy on the outside and juicy on the inside. Chicken is generally safe to eat when the internal temperature has reached 165℉. Once cooked, let them rest while you prepare the rest of the salad.
Next, make the croutons. Simply cut the gluten-free sourdough bread into cubes, toss them in bowl in olive oil, garlic powder, and salt. Get out a baking pan and bake until they’re golden and crispy. This should take about 30 minutes.
For the Caesar dressing, combine avocado mayo (or Greek yogurt), fresh lemon juice, minced garlic, Dijon mustard, anchovy paste, freshly grated Parmesan, and salt in a food processor or blender. Blend until smooth and creamy.
Assemble the salad by tossing chopped romaine lettuce, kale, grated carrots, crispy bacon, and toasted pecans in a large bowl. Drizzle with the homemade Caesar dressing, top with freshly grated Parmesan, and add the chicken thighs. Finish with the crunchy croutons, and your Chicken Caesar Salad is ready to serve!