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.

Diane Morgan
Recipe by Cooking Light August 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

261 calories; calories from fat 35%; fat 10.1g; saturated fat 2.8g; mono fat 5.2g; poly fat 1.3g; protein 29.3g; carbohydrates 12.5g; fiber 1.8g; cholesterol 115mg; iron 2.9mg; sodium 561mg; calcium 165mg.
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