Chicken Caesar Salad
The saying goes you don’t make friends with salad, but there’s an exception for this one because let’s be honest, it’s a bit extra for a salad!
You know that I wasn’t going to serve up your average Caesar salad (not that there is anything against average Caesar salads!) but my one just has a little more oomph!
Prosicutto crisps and parmesan sourdough croutons is my secret to a delicious Caesar salad! It all goes so beautifully together with different crunch elements and the fresh crunchy lettuce!
I just use a store bought good quality caesar, as there is enough elements going on here as it is but feel free to make your own!
Let me know if you make it & enjoy it below!
Prep Time: 20 min
Cooking Time: 20 min
Serves: 2
Ingredients:
4 chicken tenderloins
2 garlic cloves, crushed
1 TBS Olive oil
2 TSP oregano
1/2 lemon squeezed
Salt and pepper
6 slices prosciutto
3 pieces sourdough, cut into cubes
Olive oil
1 garlic clove, crushed
Grated Parmesan
Parmesan shavings
Cos lettuce
Caesar dressing
2 eggs
Method:
Preheat oven to 200c
Arrange the prosciutto on a lined baking tray, I like to curl some up and lie some flat so you get different shapes!
Toss the sourdough cubes in a bowl with 1/2 TBS olive oil and the crushed garlic. Place on a lined baking tray and dust in Parmesan
Place both the prosciutto and bread in the oven for 10 mins. Check on them to ensure they are crisping up, if they need more time then leave them in for a bit longer!
Meanwhile heat a frying pan over a high heat
Mix the chicken in a bowl with the oil, garlic, lemon juice, oregano and salt and pepper
Fry in a pan for a few minutes each side until cooked through. Set aside
Place the egg in a saucepan covered with cold water. Bring to a boil and as soon as it boils let it cook for 5 mins. Remove and run under cold water and peel.
Cut the lettuce into about 3cm slices. Place in the bowl and toss with some dressing
Top with the chicken, prosciutto crisps, sourdough croutons and Parmesan shavings, egg and more dressing and enjoy!
