Chicken Caesar Salad

By Sarah Hobbs

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This variation on traditional Caesar salad incorporates readyroasted chook for extra flavour.

All you have to do is throw all your ingredients of Chicken Caesar Salad

  1. 1/2 baguette, thinly sliced crossways
  2. 1 tablespoon olive oil
  3. 100g thinly sliced prosciutto
  4. 1 large roast chicken
  5. 1 large cos lettuce, leaves separated, washed, dried, coarsely torn
  6. 2 hard-boiled eggs, peeled, quartered
  7. 125ml (1/2 cup) original caesar dressing (Cardinis brand)
  8. 60g shaved parmesan (Mil Lel brand)

The instruction how to make Chicken Caesar Salad

  1. Preheat oven to 200u00b0C. 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.
  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.
  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

Nutritions of Chicken Caesar Salad

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