Recipes
Chicken Caesar salad with poached egg
The poached eggs add a filling twist to this popular, classic dish.
The poached eggs add a filling twist to this popular, classic dish.
(3 votes)
Cook: 30 Mins
Serves: 4
Price: £1.66 per serving
Nutritional Information
Each 443g serving contains
Energy
2760kj
659kcal
2760kj
659kcal
33%
Fat
26.6g
26.6g
High
38%
38%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
1.7g
1.7g
High
28%
28%
of your reference intake.
Typical energy values per 100g:
623kj/149kcal
Typical energy values per 100g:
623kj/149kcal
Ingredients
150g ciabatta (or white bread), 2 or 3 days old
1 tbsp olive oil, plus 1 tsp for coating
4 chicken breast fillets
2 small (or 1 large) heart of romaine lettuce
8 tbsp Asda Caesar Dressing
4 medium free-range eggs, poached
50g Parmesan, grated or shaved with a peeler
Method
1
Pre-heat the oven to 200C/180C/Gas 6. To make croutons, tear the bread into chunks and put on a baking tray. Drizzle with 1 tbsp of oil, then toss to coat. Bake for 8-10 minutes until golden. Turn halfway through to cook evenly. Set aside.
2
Cut each chicken breast into 3 smaller pieces. Put in a bowl with 1 tsp oil and toss to coat. Heat a griddle pan or non-stick frying pan and cook the chicken for 3 minutes on each side or until cooked through. Set aside for 10 minutes.
3
Tear the lettuce, put onto 4 plates, drizzle the dressing and scatter on the croutons.
4
Fill a large pan of water and add a pinch of salt and heat until simmering. Using the handle of a slotted spoon, make a whirlpool in the water and break an egg into the centre. Cook for about 2 minutes until the white is set but the yolk is runny. Lift out with the slotted spoon. Repeat with the remaining eggs.
5
Top each salad with warm chicken, an egg and Parmesan, then serve.