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    You are in: Home / Recipes / Hearts of Romaine Caesar Salad With Grilled Chicken Recipe
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    Hearts of Romaine Caesar Salad With Grilled Chicken

    Total Time:

    Prep Time:

    Cook Time:

    11 mins

    10 mins

    1 mins

    GibbyLou's Note:

    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.

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    Units: US | Metric


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

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    Nutritional Facts for Hearts of Romaine Caesar Salad With Grilled Chicken

    Serving Size: 1 (444 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.2
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 2.5 g
    Cholesterol 108.4 mg
    Sodium 519.2 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 7.2 g
    Sugars 3.9 g
    Protein 28.0 g

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