Chicken Caesar salad with poached egg
- 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
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.
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.
Tear the lettuce, put onto 4 plates, drizzle the dressing and scatter on the croutons.
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.
Top each salad with warm chicken, an egg and Parmesan, then serve.