Grilled Chicken Caesar with Jammy Eggs
A hearty caesar built with seared chicken breast and jammy soft boiled eggs, tossed in a garlicky anchovy dressing for a full dinner-size salad.
This version turns a side salad into dinner by adding seared chicken and a soft boiled egg with a barely set yolk. The dressing comes together in one bowl with garlic, anchovy, and lemon, so there is no need for a food processor. Serve it right after tossing so the croutons stay crisp and the yolk can run into the dressing.
Ingredients
Method
Tap a number to mark a step doneSeason chicken breasts with salt and pepper, then sear in a large skillet with a tablespoon of olive oil over medium-high heat for 6 to 7 minutes per side, until the center reaches 165F.
Rest the chicken for 5 minutes on a cutting board, then slice it into thick strips against the grain.
Toss the cubed bread with 2 tablespoons olive oil and a pinch of salt, spread on a sheet pan, and bake at 400F for 8 to 10 minutes, tossing once, until golden.
Lower the eggs into a pot of simmering water and cook for exactly 7 minutes for a jammy yolk, then transfer to an ice bath, peel, and halve.
Whisk together mayonnaise, minced garlic, minced anchovy, dijon mustard, lemon juice, and a tablespoon of olive oil in a small bowl until smooth.
Chop the romaine into bite-size pieces, pile it into a dark serving bowl, and toss with about half of the dressing.
Arrange the sliced chicken and halved eggs over the top, scatter the croutons and shaved parmesan, and drizzle with the remaining dressing.
Finish with a crack of black pepper and serve right away while the croutons are still crisp and the yolks are soft.
Kitchen note
Cook the eggs a minute less than you think for a jammy center, and dress the lettuce just before serving so the croutons keep their crunch.
