Chicken Caesar Salad with Cured Egg Yolk

Chicken Caesar Salad with Cured Egg Yolk

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Serves 6
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Prep Time

20 minutes + 1 day to cure egg yolks
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Cook Time

40 minutes

Most Caesar salad dressings include dairy and oils and, if you buy bottled dressing, sometimes even a bunch of artificial flavors and preservatives. Our dairy-free version of our Chicken Caesar Salad with Cured Egg Yolk uses avocado as the fat and other nutritious foods like anchovies, capers, and garlic to add bold flavor.

 

Eggs are a rich source of vitamins, minerals, and full of protein. It’s been shown that eating them early in the day reduces your appetite throughout the rest of the day. This recipe only uses a bit of egg yolk to create a creamy, cheesy-like flavor.

 

When buying chicken, we always recommend organic, pastured chicken, if possible. Seek out humanely raised birds from local farms in your area.

Ingredients

Cured Egg Yolks

  • 3 pasture-raised egg yolks (could make 6 yolks for future use)
  • ½ pound Kosher salt (double salt if making 6)
  • 3 tablespoons chopped fresh tarragon leaves

Dressing    

  • 1 ripe avocado, pitted
  • 2 anchovy fillets 
  • 3 garlic cloves, minced 
  • 1 tablespoon capers, drained (or use ¼ teaspoon salt instead)
  • 1 tablespoon whole grain mustard 
  • 3 tablespoons lemon juice
  • 1 tablespoon coconut aminos (or use gluten free tamari)
  • ½ teaspoon black pepper
  • 4 tablespoons filtered water, use more if needed  

Salad

  • 3 pasture-raised boneless skinless chicken breasts
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper 
  • 2 tablespoons avocado oil 
  • 6 heads little gem lettuce, washed and leaves separated (or 3 heads of romaine)
  • 1 medium red onion, thinly sliced
  • 4 watermelon radishes, thinly sliced (optional or use regular radish) 
  • 3 tablespoons fresh tarragon leaves, washed 

Preparation

  1.  
  2. Cured Egg Yolks: 24 hours prior to making the salad, begin to make the cured egg yolks. Pour salt and sprinkle chopped tarragon onto a small 8-inch baking pan, shaking to create an even layer. Save some of the salt to coat the eggs. Using a spoon, create small round beds on the salt.
  3. Separate the egg yolks from the egg whites and transfer the yolks onto the beds. Coat with the remaining salt. 
  4. Cover the pan and refrigerate for 24 hours. After 24 hours, remove the pan from the refrigerator and turn on the oven to 200 degrees. Adjust the oven rack to the middle position. While the oven is heating, remove the egg yolks from the salt and rinse gently in cold water. Pat the yolks with a towel and transfer to a wire rack that will fit inside a pan. Transfer the wire rack and pan to the oven and bake for 40 minutes while making the rest of the salad ingredients. 
  5. Dressing: Place all the dressing ingredients in a blender or food processor and blend until smooth. If more liquid is needed, add more water a tablespoon at a time. Set aside. 
  6. Chicken: Pat chicken breast dry and sprinkle with salt and freshly ground pepper. In a large skillet, warm the avocado oil over medium-high heat. Add the chicken and cook for 5 minutes. Flip and continue to cook for another 5 minutes, until the meat is cooked through. Transfer the chicken to a cutting board and let cool while preparing the rest of the salad ingredients. 
  7. Salad: Place dressing, lettuce, red onion, radish, and tarragon into a large bowl. Toss the salad ingredients gently and divide among 6 plates. 
  8. Slice chicken and transfer to the plates. 
  9. When the egg yolks are ready and cooled, top each plate with yolk zest by using a microplane or a small grader. Grind freshly ground pepper on top, if desired, and enjoy! 
  10.  

Cured Egg Yolks: 24 hours prior to making the salad, begin to make the cured egg yolks. Pour salt and sprinkle chopped tarragon onto a small 8-inch baking pan, shaking to create an even layer. Save some of the salt to coat the eggs. Using a spoon, create small round beds on the salt.

Separate the egg yolks from the egg whites and transfer the yolks onto the beds. 

Coat with the remaining salt. 

Cover the pan and refrigerate for 24 hours. After 24 hours, remove the pan from the refrigerator and turn on the oven to 200 degrees. Adjust the oven rack to the middle position. While the oven is heating, remove the egg yolks from the salt and rinse gently in cold water. Pat the yolks with a towel and transfer to a wire rack that will fit inside a pan. Transfer the wire rack and pan to the oven and bake for 40 minutes while making the rest of the salad ingredients. 

Dressing: Place all the dressing ingredients in a blender or food processor and blend until smooth. If more liquid is needed, add more water a tablespoon at a time. Set aside. 

Chicken: Pat chicken breast dry and sprinkle with salt and freshly ground pepper. In a large skillet, warm the avocado oil over medium-high heat. Add the chicken and cook for 5 minutes. Flip and continue to cook for another 5 minutes, until the meat is cooked through. Transfer the chicken to a cutting board and let cool while preparing the rest of the salad ingredients. 

 

Salad: Place dressing, lettuce, red onion, radish, and tarragon into a large bowl. Toss the salad ingredients gently and divide among 6 plates. 

Slice chicken and transfer to the plates. 

When the egg yolks are ready and cooled, top each plate with yolk zest by using a microplane or a small grader. Grind freshly ground pepper on top, if desired, and enjoy! 

Nutritional Analysis Per Serving: Calories: 237, Fat: 13.4 g, Saturated Fat: 2.6 g, Cholesterol: 131 mg, Fiber: 2.8 g, Protein: 21.6 g, Carbohydrates: 7.8 g, Sodium: 363 mg

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