Chicken Caesar salad

Name: Chicken Caesar salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 baguette, thinly sliced crossways; 18.20 gm olive oil; 100g thinly sliced prosciutto; 1 large roast chicken; 1 large cos lettuce, leaves separated, washed, dried, coarsely torn; 2 hard-boiled eggs, peeled, quartered; 125ml (1/2 cup) original caesar dressing (Cardini's brand); 60g shaved parmesan (Mil Lel brand)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Sarah Hobbs

budget friendly pan fry camping

Ingredients

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1/2 baguette, thinly sliced crossways18.20 gm olive oil100 grams thinly sliced prosciutto1 large roast chicken1 large cos lettuce, leaves separated, washed, dried, coarsely torn2 hard-boiled eggs, peeled, quartered125 milliliters (1/2 cup) original caesar dressing (Cardini's brand)60 grams shaved parmesan (Mil Lel brand)

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Instructions

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Step 1

Preheat oven to 200°C. Brush both sides of baguette with oil and place on a baking tray. Bake in oven, turning halfway through cooking, for 5 minutes or until golden.

Step 2

Heat a large non-stick frying pan over medium-high heat. Add prosciutto and cook for 1 minute each side or until brown and crisp. Transfer to a plate lined with paper towel. Set aside for 5 minutes to cool.

Step 3

Meanwhile, remove chicken meat from bones. Discard bones, skin and seasoning. Shred chicken and place in a large bowl with the lettuce. Coarsely chop prosciutto and add to lettuce mixture along with the croutons and egg. Gently toss to combine. Divide salad among serving bowls, drizzle with dressing and sprinkle with parmesan. Serve immediately