Directions

1. Boil eggs for 7 min. Run under cold water and peel.
2. Meanwhile, blend garlic and olive oil and set aside.
3. Cut each bread slice in half and brush with 1/3 of the garlic oil. Using a well heated grill pan, grill the slices for 4 min., turning once.
4. Cut the romaine hearts through the middle into quarters and brush with half of the remaining garlic oil. Grill for 3 min., turning once.
5. Brush the chicken with remaining oil, season with salt (in moderation) and pepper and grill for 4 min., turning once to ensure the meat is cooked through.
6. Arrange the bread, chicken, romaine hearts and tomatoes on 4 plates.
7. Halve the eggs and place on the salad. Drizzle salad with the dressing.