Chicken caesar salad with asparagus and kale

Step 1

To make green goddess dressing, process ingredients until smooth and combined; season to taste.

Step 2

To make croûtons, preheat grill (broiler). Toast bread on one side, turn and sprinkle with half the parmesan. Grill until parmesan melts and is browned lightly.

Step 3

Heat oil in a small frying pan over medium heat; cook prosciutto until golden and crisp. Remove from pan; drain on paper towel. Cook asparagus in same pan, stirring, for 5 minutes or until browned lightly and tender.

Step 4

Place eggs in a medium saucepan and cover with cold water;stir gently (this centres the yolks) over high heat until water comes to the boil. Boil for 3 minutes until soft-boiled. Drain; cool eggs under cold running water. Peel eggs.

Step 5

Meanwhile, place kale and one-quarter of the dressing in a large bowl; toss to combine. Stand for 5 minutes to soften slightly.

Step 6

Add croûtons, chicken, prosciutto, asparagus, remaining parmesan and dressing; toss to combine. Season. Serve salad topped with halved eggs.