Crunchy Chicken Caesar Salad With Jammy Eggs

Step 1 Place chicken, Greek yogurt, and 1 Tbsp. of olive oil in a container and mix well. Season with kosher salt and black pepper and marinate in the refrigerator overnight. Step 2 When you’re almost ready to prepare dinner, remove eggs and chicken breast from the refrigerator and store on the counter for 3src

Step 1

Place chicken, Greek yogurt, and 1 Tbsp. of olive oil in a container and mix well. Season with kosher salt and black pepper and marinate in the refrigerator overnight.

Step 2

When you’re almost ready to prepare dinner, remove eggs and chicken breast from the refrigerator and store on the counter for 3src minutes to reach room temperature.

Step 3

Once you’re ready to cook, heat a medium-size saucepan over medium heat and add 1 Tbsp. of olive oil once the pan is hot. Add the chicken to the pan and cook for 1 minute, then flip using tongs. Reduce the heat to low, cover with a lid, and cook, covered, for 5 minutes. After 5 minutes, turn off the heat but keep the pan on the stovetop, covered, for another 5 minutes. Do not remove the lid during cooking. After that last 5 minutes, remove the chicken from the pan and transfer to a cutting board. Let rest for at least 5 minutes before using two forks to shred the chicken

Step 4

To make the jammy eggs, fill a small pot with a few inches of water (enough to cover the eggs once they’re added to the pot). Heat the water over medium to high heat until it reaches a rolling boil. Once the water is boiling, use a slotted spoon or ladle to gently lower the eggs into the water and immediately start a timer for 7 minutes. While the eggs cook, fill a bowl with ample ice and cold water to create an ice bath. When the timer ends, carefully transfer the eggs to the bowl and let them sit in the ice bath for at least 5 minutes. The longer they sit in the ice bath, the easier they will be to peel. After cooling the eggs in the ice bath, remove them, peel the shells, and slice into halves or quarters. Set aside.

Step 5

In a small saucepan, heat breadcrumbs and the remaining 1 Tbsp. of olive oil over low to medium heat. Stir occasionally for 1src minutes, or until the breadcrumbs turn golden and crisp.