Hearts of Romaine Caesar Salad With Grilled Chicken

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: 11 mins
• Serves: 4

Ingredients

• 1  large egg
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄4 teaspoon kosher salt
• 2  canned anchovy fillets
• 2  garlic cloves
• 1  tablespoon fresh lemon juice
• 1  tablespoon extra virgin olive oil
• 1  tablespoon water
• 1 1⁄3 cups croutons
• 2  heads romaine lettuce hearts, leaves separated (about 14 ounces)
• 3  boneless skinless chicken breast halves (use Lemon-Grilled Chicken Breasts)
• 1⁄4 cup parmigiano-reggiano cheese, grated (1 ounce)

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.