Chicken & Egg Caeser Recipe

Name: Snallygasters Cafe and Wine Bars CHICKEN & EGG CAESER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 cups Romaine lettuce; 2 cups Cooked diced chicken breast; 2 each Hard-boiled eggs, peeled and quartered; 1 cups Freshly grated Parmesan cheese; 1 cup Croutons (store-bought or homemade); 1 tsp Freshly ground black pepper; 1 cup Mayonnaise; 1 tbs Plain Greek yogurt or sour cream; 2 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp Anchovy paste (optional but recommended); 1 clove Garlic, finely grated or minced; 3 tbs Extra-virgin olive oil; 1 tbs Freshly grated Parmesan (for dressing); 0.5 tsp Kosher salt; 1 tbs Olive oil (for cooking chicken); 0.25 tsp Salt (for chicken); 0.25 tsp Black pepper (for chicken); 2 each Lemon wedges (optional, for serving)

Inspired by Snallygasters Cafe and Wine Bar

Time30m

Serves4

Diced Chicken, Hard Boiled Egg, Parmesan, over Romaine Lettuce Tossed in Caeser

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Ingredients

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Salad

8 cups Romaine lettuce

2 cups Cooked diced chicken breast

2 each Hard-boiled eggs, peeled and quartered

1 cups Freshly grated Parmesan cheese

1 cup Croutons (store-bought or homemade)

1 tsp Freshly ground black pepper

Caesar Dressing

1 cup Mayonnaise

1 tbs Plain Greek yogurt or sour cream

2 tbs Fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Anchovy paste (optional but recommended)

1 clove Garlic, finely grated or minced

3 tbs Extra-virgin olive oil

1 tbs Freshly grated Parmesan (for dressing)

1/2 tsp Kosher salt

Optional Garnish / For Cooking Chicken

1 tbs Olive oil (for cooking chicken)

1/4 tsp Salt (for chicken)

1/4 tsp Black pepper (for chicken)

2 each Lemon wedges (optional, for serving)

Method

Prep

Wash and thoroughly dry the romaine lettuce. Chop or tear into bite-sized pieces and transfer to a large salad bowl; chill briefly if desired.

If you don't have cooked chicken, pat 2 boneless skinless chicken breasts dry, season with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then dice into 1/2-inch pieces and cool to room temperature.

Prepare 2 hard-boiled eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and cover for 9 minutes. Transfer to an ice bath for 5 minutes, peel, and quarter.

Make Caesar Dressing

Combine base

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon plain Greek yogurt (or sour cream), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 teaspoon anchovy paste (if using) until smooth.

Add aromatics and oil

Whisk in 1 finely grated garlic clove and 1 tablespoon freshly grated Parmesan. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify the dressing.

Season

Taste and season with 1/2 teaspoon kosher salt and freshly ground black pepper to taste (about 1/4–1/2 teaspoon). Adjust lemon juice or salt as needed for brightness and balance. If the dressing is too thick, whisk in up to 1–2 tablespoons water to reach desired pourable consistency.

Assemble Salad

Add the diced cooked chicken to the bowl with the chopped romaine.

Pour 3/4 of the prepared Caesar dressing over the lettuce and chicken (reserve remaining dressing). Use tongs to toss gently but thoroughly so leaves are evenly coated. Add more dressing if desired.

Add the quartered hard-boiled eggs, croutons, and 3/4 cup freshly grated Parmesan to the tossed salad. Gently fold to combine without breaking the eggs too much.

Taste and finish with freshly ground black pepper (about 1/4 tsp) and additional grated Parmesan if desired. Serve immediately with lemon wedges on the side and reserved dressing passed at the table.