Chicken caeser salad

Chicken caesar salad

Photography by Ian Wallace

This new take on a cafe classic has all the crunch and taste of a traditional caesar but much less fat.

Cooking Time

25 minutes

Ingredients (serves 4)

• 3 slices Bürgen Soy-Lin bread, torn into bite-sized pieces
• Olive oil spray
• 4 slices prosciutto, excess fat trimmed
• 2 (about 200g each) chicken breast fillets
• 2 baby cos lettuce, trimmed, leaves separated, coarsely torn
• 1/2 cup fresh continental parsley leaves
• 2 hard-boiled eggs, peeled, quartered
• 1 tbs finely grated parmesan
• 125ml (1/2 cup) 99% fat free caesar dressing

Method

1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. Spray lightly with oil. Place prosciutto on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.

2. Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 4-5 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.

3. Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, egg and parmesan in a serving bowl. Drizzle over the dressing.

Notes

With a twist: For Tuna Nicoise Salad, omit the bread, prosciutto and parmesan. Swap chicken for drained canned tuna and dressing for low-fat French dressing. Add cherry tomatoes, kalamata olives and boiled potatoes.