'The Salad Board' Loaded Chicken Caesar

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
  • 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
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


lemon wedges
2 EGGS2go! Omega 3 Hard Boiled Snack Pack, grated
1/2 cup / 125 ml cooked, crumbled bacon and shaved Parmesan cheese
1 cup / 250 ml each grape tomatoes and garlic croutons
2 cup / 500 ml sliced grilled or roasted chicken breast
8 cup / 2 l torn romaine lettuce
Salad Board
2 tbsp / 30 ml grated Parmesan cheese
1 cup / 250 ml neutral-flavoured oil such as grapeseed, safflower or canola
Pinch white or ground black pepper
1/2 tsp / 2 ml salt
2 cloves garlic, grated
1 1/2 tsp / 7 ml each Worcestershire sauce and anchovy paste (optional)
2 tbsp / 30 ml each red wine vinegar and lemon juice
1 tbsp / 15 ml Dijon mustard
1/4 cup / 50 ml Egg Creations! Whole Eggs Original


  1. 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.

  2. Salad Board: Arrange lettuce on the board and top with chicken, tomatoes, croutons, bacon and Parmesan cheese. Sprinkle grated eggs decoratively on top. Drizzle with dressing or serve on the side. Serve with lemon wedges


  1. 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.

  2. Replace grilled chicken with chopped, cooked chicken fingers for a pub-style salad.

  3. For Summary 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.

  4. For Summary 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.

This recipe was made with:

EGGS2go! Omega 3 Hard Boiled Snack Pack

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

Learn More

Tips: Cooking

Speed up your egg salad by using a pastry blender to chop your hard cooked eggs. Then simply mix in your seasoning ingredients and enjoy!

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