Flatten out the chicken thighs and lay on a cutting board. Sprinkle with salt on pepper on both sides.
Heat a frying pan over medium heat with a little bit of cooking oil. Once pan is hot lay the chicken thighs down flat on the surface of the pan. Allow chicken to brown and the flip and cook on the other side, about 5-7 minutes per side. Chicken should be crispy on the outside and cooked through on the inside.
Remove from pan. Slice into strips and set aside.
Whole30 Caesar Dressing
Peel and mince garlic. Finely minced olives.
Combine all ingredients for dressing into a small bowl and whisk together. Set aside.
Chop the romaine heads throwing out the ends. Peel and slice the avocado.
In a large salad bowl, combine lettuce with dressing. Start with a little when you add the dressing to the salad, you can always add more. You want the lettuce covered but not soggy.
Top salad with sliced chicken, roasted cashews and sliced avocado and serve.
** Be sure to choose an avocado oil mayo that you have tried and love. You will be able to taste the mayo in the dressing so if you don't like the flavor of the mayo you will not love the dressing.