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Hearts of Romaine Caesar Salad With Grilled Chicken

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“From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns. If the chicken is already prepared it makes a super quick meal. It took me more time because I was waiting for the ingredients to lose some of the chill of the refrigerator. I made the salad dressing as directed and we thought it had wonderful garlicky flavor and liked that it was not the thick and creamy type of dressing. In step 2 when I added the egg and lemon juice, my dressing did not become "thick". Not sure I understand what the directions mean there. I plated my salads and individually added ingredients and then dressing since I prefer that method.”
READY IN:
11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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 tbsp water, processing until blended.
  3. Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently.
  4. Divide salad evenly amount 4 plates. Sprinkle each serving with 1 tablespoon of cheese.

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