Ingredients
- 2 slices of sourdough bread, cut into cubes.
- 1 tablespoon olive oil.
- 1 clove garlic, crushed.
- 4 slices of prosciutto.
- 1 egg.
- 1 small head baby cos lettuce, leaves separated, coarsely chopped.
- 1/4 BBQ chicken, shredded.
- 1/4 cup flaked Parmesan cheese.
Dressing
- 1/4 cup full-fat Greek or natural yoghurt.
- 1 tablespoon lemon juice.
- 1 small clove garlic, crushed.
- 1 anchovy fillet, drained, coarsely chopped, optional.
Directions
- 1. Preheat oven to 200°C/400°F/Gas Mark 6. Line two oven trays with baking paper.
2. Toss bread in oil and garlic. Place on one oven tray. Place prosciutto slices in a single layer on remaining oven tray. Place both trays in oven and cook for 5-7 minutes, turning croutons halfway, or until golden. Once prosciutto has cooled break into shards.
3. Meanwhile, bring a small pot of water to a gentle boil. Carefully add egg and cook for 5 minutes and 40 seconds for a soft-boiled egg. If you like hard yolks, cook for an extra minute. Drain and plunge egg into cold water to stop the cooking process. Peel and cut egg in half.
4. To make dressing combine all ingredients.
5. Divide lettuce between a plate and a lunchbox. Top each with chicken, prosciutto, Parmesan and half an egg. Drizzle with dressing to serve.
Note
Check out our recipe for the perfect Soft-Boiled Eggs here.
Gluten free and Paleo option: Replace croutons with 1/2 cup of walnuts.
Dairy-free option: Omit Parmesan cheese. Replace yoghurt with unsweetened almond or coconut yoghurt. Alternatively, pick one of the dairy-free dressings from the Tasty Salad Dressings fact sheet (we reckon the Lemon & Dijon or French options would work a treat!).
This Chicken Caesar Salad is packed full of flavour and is a really crowd pleaser.
Ingredients
- 2 slices of sourdough bread, cut into cubes.
- 1 tablespoon olive oil.
- 1 clove garlic, crushed.
- 4 slices of prosciutto.
- 1 egg.
- 1 small head baby cos lettuce, leaves separated, coarsely chopped.
- 1/4 BBQ chicken, shredded.
- 1/4 cup flaked Parmesan cheese.
Dressing
- 1/4 cup full-fat Greek or natural yoghurt.
- 1 tablespoon lemon juice.
- 1 small clove garlic, crushed.
- 1 anchovy fillet, drained, coarsely chopped, optional.
Directions
- 1. Preheat oven to 200°C/400°F/Gas Mark 6. Line two oven trays with baking paper.
2. Toss bread in oil and garlic. Place on one oven tray. Place prosciutto slices in a single layer on remaining oven tray. Place both trays in oven and cook for 5-7 minutes, turning croutons halfway, or until golden. Once prosciutto has cooled break into shards.
3. Meanwhile, bring a small pot of water to a gentle boil. Carefully add egg and cook for 5 minutes and 40 seconds for a soft-boiled egg. If you like hard yolks, cook for an extra minute. Drain and plunge egg into cold water to stop the cooking process. Peel and cut egg in half.
4. To make dressing combine all ingredients.
5. Divide lettuce between a plate and a lunchbox. Top each with chicken, prosciutto, Parmesan and half an egg. Drizzle with dressing to serve.
Note
Check out our recipe for the perfect Soft-Boiled Eggs here.
Gluten free and Paleo option: Replace croutons with 1/2 cup of walnuts.
Dairy-free option: Omit Parmesan cheese. Replace yoghurt with unsweetened almond or coconut yoghurt. Alternatively, pick one of the dairy-free dressings from the Tasty Salad Dressings fact sheet (we reckon the Lemon & Dijon or French options would work a treat!).