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Defeat Diabetes Foundation

Defeat Diabetes
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Hearts of Romaine Caesar Salad with Grilled Chicken

Source: Meals Matter
Cooking Light

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.

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. 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.

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Entree

Nutrient Information

Calories: 261
Total Fat: 10.1 g
Saturated Fat: 2.8 g
Polyunsaturated Fat: 1.3 g
Carbohydrates: 12. 5 g
Protein: 29.3 g
Calcium: 165 mg
Sodium: 561 mf
Iron: 2.9 mg
Fiber: 1.8 g