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Photo: Randy Mayor; Styling: Jan Gautro Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Hearts of Romaine Caesar Salad with Grilled Chicken

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.

Cooking Light AUGUST 2008

  • Yield: 4 servings


  • 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. 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. 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. 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.

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

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Hearts of Romaine Caesar Salad with Grilled Chicken recipe