Saturday, 3 January 2015

Chicken Caesar salad



Ingredients 
 3 slices Burgen Soy-Lin bread, torn into bite-sized pieces
 Olive oil spray
 4 slices prosciutto, excess fat trimmed
 2 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 tablespoon finely grated parmesan
 125ml caesar dressing
 4 Anchovy fish  

 
Method

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.

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.

Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, parsley, parmesan in a serving bowl. Drizzle over the dressing decorate with boiled egg and Anchovy fillets enjoy!