Chicken Caesar Salad

0:15 To prep

0:20 To cook

8 Ingredients

EASY Difficulty

4 Servings

• Ingredients
• Nutrition

•  4 slices white bread, cut into bite-sized pieces
•  Olive oil spray
•  6 slices prosciutto,
•  Half kilo of  chicken thigh fillets
•  2 baby cos lettuce, trimmed, leaves separated, coarsely torn
•  4 hard-boiled eggs, peeled, quartered
•  finely grated parmesan
•  125ml (1/2 cup) 99% fat free caesar dressing
• 
  

• Method
• Notes

1. Step 1
   Preheat oven to 200°C. Line 2 baking trays with foil. 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. Step 2
   Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the chicken for 10 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.
3. Step 3
   Break the prosciutto into shards. Combine the bread, prosciutto, chicken, lettuce, egg and parmesan in a serving bowl. Drizzle over the dressing.