“This is what I call — after a menu in the food court of a Los Angeles shopping mall — a Caesar salad with chicken in it. Best of all the chicken will have been grilled or broiled before being roughly shredded for the salad, but it’s not obligatory. Since I seem to spend half my life teetering on the edge of a low-carbohydrate diet, I never put croutons in a Caesar salad (no hardship: I don’t like them much anyway), but this is rather wonderful with the avocado. Yes, I know that once you’ve added chicken and avocado and dispensed with the croutons and, as I also seem to have done, the anchovies, this has absolutely no right at all calling itself any sort of Caesar salad, but you don’t get to give a recipe a name like this that often, and I’m not passing it up now.
Of course, if you quite properly want to add anchovy, then just pound one soaked and drained salt-preserved little fish to a mush with the egg yolk when you start making the dressing — which again does not quite follow the normal procedures but does a very good job of its own; the chicken, after all, makes for a heavier salad, which requires, in turn, a more creamily emulsified dressing.” ~ Nigella Lawson.