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Chicken Caesar salad with poached egg

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

a white plate with romaine lettuce, grilled chicken pieces, and croutons with a fried egg on top and a side of caesar dressing in a cup

Recipe Reviews

Rated 4.4 out of 5 stars after 5 reviews.

(5) | Rate this Recipe
£1.66 Per Serving
Ready in**
30 Minutes

Each 443g serving contains

Nutritional information

Each 443g serving of this recipe contains 659 calories, which is 33 percent of your reference intake for calories.
The sugar is rated Low with 5.1 grams, which is 6 percent of your reference intake for sugar.
The fat is rated High with 26.6 grams, which is 38 percent of your reference intake for fat.
The saturated fat is rated High with 6.8 grams, which is 34 percent of your reference intake for saturated fat.
Salt is rated at Med with 1.7 grams, which is 28 percent of your reference intake for salt. skip to ingredients and directions

of your reference intake
Typical energy values per 100g: 623kJ/149kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 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

How to make it

  1. 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.
  2. 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.
  3. Tear the lettuce, put onto 4 plates, drizzle the dressing and scatter on the croutons.
  4. 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.
  5. Top each salad with warm chicken, an egg and Parmesan, then serve.