Chicken Caesar Salad with Hard-Cooked Eggs

Whenever I get a new issue of one of my cooking magazines in the mail I spend a few days going through it and marking which recipes I want to try. Sometimes I never get around to making any of them, so this month I decided to make a concerted effort to cook from each of the magazines I subscribe to. This week is all about the March 2008 issue of Everyday Food. I wrote down a few recipes and asked SP to pick which ones he wanted for dinner this week. His first choice was Caesar Salad with Hard-Cooked Eggs, but he asked that I add some chicken to make it more substantial.


This was a very easy, very tasty salad. I especially loved the dressing, which was easy to make in the food processor and tasted worlds better then the bottled stuff. I baked the chicken on a baking sheet in the oven (set at 350 degrees) for 30 minutes. For the last 15 I added the bread slices to make the croutons. While the chicken and bread baked the hardboiled eggs were working on the stove. The rest of the meal was just chopping and assembling.