'The Salad Board' Loaded Chicken Caesar
This family-style platter is consistently a crowd pleaser. Pile all the salad ingredients on a large wooden board and serve with a gourmet homemade dressing for a bistro-style salad supper.
- Prep time: 20 min
- Makes: 4 Servings
- Cook time: 0 min
Nutritional Information
Per Serving (1/4 recipe salad with 2 tbsp/30 ml dressing)
- Calories 530
- Saturated Fat 5 g
- Fat 33 g
- Cholesterol 310 mg
- Carbohydrates 13 g
- Fibre 3 g
- Sugar 3 g
- Protein 47 g
- Sodium 680 mg
- Potassium* 900 mg
Ingredients
- Dressing
- 1/4 cup / 50 ml
- Egg Creations! Whole Eggs Original
- 1 tbsp / 15 ml
- Dijon mustard
- 2 tbsp / 30 ml
- each red wine vinegar and lemon juice
- 1 1/2 tsp / 7 ml
- each Worcestershire sauce and anchovy paste (optional)
- 2
- cloves garlic, grated
- 1/2 tsp / 2 ml
- salt
- Pinch
- white or ground black pepper
- 1 cup / 250 ml
- neutral-flavoured oil such as grapeseed, safflower or canola
- 2 tbsp / 30 ml
- grated Parmesan cheese
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- Salad Board
- 8 cup / 2 l
- torn romaine lettuce
- 2 cup / 500 ml
- sliced grilled or roasted chicken breast
- 1 cup / 250 ml
- each grape tomatoes and garlic croutons
- 1/2 cup / 125 ml
- cooked, crumbled bacon and shaved Parmesan cheese
- 1
- EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch, grated and sliced
- lemon wedges
Directions
Dressing: Blend all ingredients except oil and cheese in a blender (or using an immersion blender) until smooth. With the motor running, very gradually drizzle in oil. Once thick, blend in cheese just until uniformly combined. Makes about 1 1/2 cups (375 ml). Reserve in refrigerator for up to 4 days.
Salad Board: Arrange lettuce on the board and top with chicken, tomatoes, croutons, bacon and Parmesan cheese. Sprinkle grated eggs decoratively on top, and a few sliced hard-boiled eggs on the side. Drizzle with dressing or serve on the side. Serve with lemon wedges
Tips
Toss a couple of extra chicken breasts on the grill ahead of time to have leftovers for this delicious salad or use deli-prepared grilled chicken.
Replace grilled chicken with chopped, cooked chicken fingers for a pub-style salad.
Cobb Salad Dressing Variation: remove 1 and 1/2 tbsp of Worcestershire sauce and anchovy paste and add 1 tbsp of plain yogurt or buttermilk to the dressing instead. Substitute white wine vinegar for red wine vinegar in the dressing. Add only 1 clove of garlic, grated instead of 2 cloves and remove the grated Parmesan cheese.
Cobb Salad Board Variation: use 8 cups of iceberg lettuce or mixed greens instead of romaine lettuce. Substitute grilled chicken breasts for roasted or grilled chicken of your choosing. Add a cup of sliced radishes, shredded red cabbage, and cubed Cheddar cheese. Remove the garlic croutons, crumbled bacon and shaved Parmesan and substitute it with 1 avocado sliced.
EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch
These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.
Learn MoreTips: Shell Eggs
To thicken and add richness to soups or sauces, combine 1/4 cup/50 ml cream with 1 egg yolk.