Hearts of Romaine Caesar Salad with Grilled Chicken

Hearts of Romaine Caesar Salad with Grilled Chicken
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 large egg
  • ½ teaspoon Freshly ground black pepper
  • ¼ teaspoon Kosher salt
  • 2 Canned anchovy fillets
  • 2 Garlic cloves
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Extravirgin olive oil
  • 1 tablespoon Water
  • 1⅓ cups Plain croutons
  • 2 Heads hearts of romaine lettuce, leaves separated (about 14 ounces)
  • 3 Servings Lemon-Grilled Chicken Breasts, thinly sliced
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
  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.
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.
Nutrition Information
Calories: 261 Fat: 10.1g Saturated fat: 2.8g Unsaturated fat: 1.3g Carbohydrates: 12.5g Sodium: 561mg Fiber: 1.8g Protein: 29.3g