'The Salad Board' Loaded Chicken Caesar

This family-style platter is consistently a crowd pleaser. 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 530
  • 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


1/4 cup / 50 ml
Egg Creations! Whole Eggs Original
1 tbsp / 15 ml
Dijon mustard
2 tbsp / 30 ml
each red wine vinegar and lemon juice
1 1/2 tsp / 7 ml
each Worcestershire sauce and anchovy paste (optional)
cloves garlic, grated
1/2 tsp / 2 ml
white or ground black pepper
1 cup / 250 ml
neutral-flavoured oil such as grapeseed, safflower or canola
2 tbsp / 30 ml
grated Parmesan cheese
Salad Board
8 cup / 2 l
torn romaine lettuce
2 cup / 500 ml
sliced grilled or roasted chicken breast
1 cup / 250 ml
each grape tomatoes and garlic croutons
1/2 cup / 125 ml
cooked, crumbled bacon and shaved Parmesan cheese
EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch, grated and sliced
lemon wedges


  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, and a few sliced hard-boiled eggs on the side. 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. 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. 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 6 Pack Pouch

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

Learn More

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