Spring Chicken Caesar Salad

Serves 4

Prep Time 15 minutes
Cook Time15 minutes

Ingredients 

Olive oil to grease
200g prosciutto, thinly sliced
300g chicken breast
4 slices of thin slices ciabatta bread, toasted
4 eggs
1/2 cup Zoosh Caesar Dressing 
1/2 cup Dairy Farmers Parmesan Shaved
4 cups of cos lettuce or baby gem lettuce

Method

Heat a fry pan over medium-high heat.  Add the oil and cook the prosciutto until crisp. Remove from the pan and set aside.  Add the chicken breast and cook for 5 minutes each side or until cooked through.  Remove from pan, cover with foil and rest for 5 minutes.

Place the ciabatta on a tray and sprinkle of half the parmesan.  Toast until golden.

Bring a large saucepan of water to the boil.  Poach the eggs for the 3 minutes, until the whites are set but the yolks are still soft.  Remove from pan and set aside on paper towel.

To assemble, finely slice the chicken.  Toss cos lettuce in the Caesar Dressing and remaining shaved parmesan.  Arrange on plates.  Scatter over the prosciutto and chicken.  Place an egg on top, add the toasted ciabatta on the side. Garnish with extra Parmesan.

29th September 2022