CHICKEN****Chicken Caesar Salad with Poached Eggs, Crispy Prosciutto and Parmesan Crisps

By Unblond1

09/05/15-Made this for Mother's Day with Andria and Kaleb. It was very good - this dressing rocks (it's the recipe from Mexico the Beautiful - with lemon juice on this occasion). Didn't get to the eggs because I was the only one interested and the parmesan crisps were okay (I just made the plain ones) but grated or shaved would be just as good and a lot less work. Also, this makes enough dressing for a salad for six so you could easily cut the dressing in half (and re-do the nutrition with all the changes)

Ingredients

• SALAD:
• 2 heads romaine lettuce, washed and dried
• 4 slices thick cut bacon or 4 slices prosciutto
• 8 ounces skinless, boneless chicken breast, poached, grilled or broiled, cut or torn into strips
• 1 cup home-made olive oil croutons
• 4 eggs
• PARMESAN CRISPS:
• 1/2 cup (2 oz.) freshly shredded (small side of box grater)
• grated zest of one lemon (Optional)
• pinch of chili flakes (Optional)
• DRESSING:
• 2 cloves garlic, chopped
• 1 ounce anchovy fillets, drained and chopped
• 1 teaspoon Dijon mustard
• 1 1/2 egg yolks
• 1/4 teaspoon Worchestershire sauce
• 2 tablespoons freshly squeezed lime juice (or lemon juice)
• salt and pepper to taste
• 1/2 cup olive oil
• 1 tablespoon freshly grated parmigiano reggiano

Preparation

Step 1

DRESSING:

Add the garlic, anchovies, Dijon, egg yolks and Worchestershire to a food processor and process until there are no chunks and everything is homogenized. Add the lime juice and salt and pepper to taste (easy on the salt) and mix again until combined. With motor running, slowing drizzle oil through the feed tube and process until done. Add the tablespoon of cheese and pulse briefly once more. Transfer to a glass jar and store in the fridge until dinner.

BACON OR PROSCIUTTO:

Cut the bacon into lardons and fry until crispy but not hard. Drain on paper towels and set aside until serving.

If using prosciutto, place the slices on a parchment-lined baking sheet in a pre-heated 375 degree oven for 8 to 10 minutes, turning once, until golden brown and crispy, about 10 minutes. Remove from oven and allow to cool, they will get crispier as they do, then break into pieces and set aside until serving.

CHEESE CRISPS:

Preheat oven to 400 degrees F.
Add the lemon zest and/or chili flakes (depending on your audience [consider adding them just to part of the wafers]) to the cheese and toss gently to mix. Place a heaping tablespoon of Parmesan onto a parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

EGGS:

Poach the eggs in water and vinegar until done and blot dry on paper towels.

ASSEMBLY:

Shred or chop the lettuce and place in a large bowl. Add the dressing and toss to coat. Add the chicken and toss again. Add the bacon, if using, and the croutons, and toss once more.

Divide the salad among four plates or bowls and top with the prosciutto, if using, the cheese crisps and the poached eggs. Grind a bit of fresh black pepper over all and serve.

Nutrition Facts
4 Servings (with Bacon)

Calories 611.7
Total Fat 49.4 g
Saturated Fat 12.9 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 22.4 g
Cholesterol 311.8 mg
Sodium 751.9 mg
Potassium 509.4 mg
Total Carbohydrate 10.4 g
Dietary Fiber 2.5 g
Sugars 0.2 g
Protein 33.1 g

4 Servings (with Prosciutto)

Calories 581.7
Total Fat 45.9 g
Saturated Fat 11.4 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 22.4 g
Cholesterol 314.3 mg
Sodium 786.9 mg
Potassium 509.4 mg
Total Carbohydrate 10.4 g
Dietary Fiber 2.5 g
Sugars 0.2 g
Protein 34.1 g