I make variations of this recipe all of the time! Sub the chicken for shrimp, salmon, etc. and you’ve got a new meal each time.
- 1 head romaine lettuce
- 1 hard-boiled egg
- ½ a chicken breast
- ½ avocado (sliced)
- Cracked black pepper
- Salt to taste
- Home-made Caesar dressing (see Caesar dressing recipe)
First up, get the hard-boiled egg and chicken started. Preheat the oven to 350 degrees. To hard-boil the egg, put the egg in a pot and cover with water, and let cook over medium heat. Once the water has come to a rolling boil, let the egg continue to cook for 10 minutes. After the ten minutes, turn the heat off, but keep don’t move the egg (or the pot) so that the egg can keep cooking. You don’t want to yolk to be runny, but also want to avoid the green ring that can form if the eggs are cooked too long. W
hen the egg is done, place into a pool of cold water with ice to stop the cooking process. When cooled, peel the eggshell.
While the egg is cooking, spray olive oil onto a baking sheet or cast iron skillet, and place the chicken on top. Sprinkle with salt, and crack fresh black pepper until the chicken is coated. Let the chicken cook for approximately 20 minutes or until fully cooked. Slice the chicken when cooled.
As the chicken cooks and egg boils, start your Caesar dressing prep. (See Caesar recipe.) Chop romaine lettuce and slice the avocado half, adding them to a large mixing bowl. When the egg and chicken are sliced and ready to go, add them to the salad. Pour the dressing on top and toss.