Chicken Caesar salad with poached egg

Chicken Caesar salad with poached egg

The poached eggs add a filling twist to this popular, classic dish.

By , 21 September 2015
Chicken Caesar salad with poached egg
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.66 per serving
Nutritional Info
Each 443g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 2759KJ 659KCAL
of your reference intake.
Typical energy values per 100g: 623kJ/149kcal.
  • 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.