Hearts of Romaine Caesar Salad with Grilled Chicken

Photo: Randy Mayor; Styling: Jan Gautro

Coddling the egg makes it creamy but does not heat it to 160°, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 35%
  • Fat: 10.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.3g
  • Carbohydrate: 12.5g
  • Fiber: 1.8g
  • Cholesterol: 115mg
  • Iron: 2.9mg
  • Sodium: 561mg
  • Calcium: 165mg

Ingredients

  • 1 large egg
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 canned anchovy fillets
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon water
  • 1 1/3 cups plain croutons
  • 2 heads hearts of romaine lettuce, leaves separated (about 14 ounces)
  • 3 servings Lemon-Grilled Chicken Breasts, thinly sliced
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

  1. 1. Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
  2. 2. Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and 1 tablespoon water, processing until blended.
  3. 3. Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently. Divide salad evenly among 4 plates. Sprinkle each serving with 1 tablespoon cheese.
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