Chicken Caesar Salad

Prep: 15 minutes

Cooking: 10 minutes

Serves: 4


  • 4 thick slices sourdough bread, crusts removed
  • olive oil spray
  • 4 eggs
  • 100g thinly sliced prosciutto
  • 2 baby Cos lettuce, outer leaves and core removed
  • 2 cups shredded cooked chicken, skin removed
  • 1 avocado, peeled and seeded, sliced
  • 1 cup shaved parmesan cheese
  • ground black pepper, to serve


  • 1 cup whole egg mayonnaise
  • 1 small clove garlic, crushed
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 1-2 tablespoon water


  1. Preheat oven to 1800C. Line an oven tray with baking paper.
  2. Place eggs in a saucepan. Cover with cold water. Bring to the boil over a high heat; reduce heat slightly and simmer 5 minutes. Run eggs under cold water. Peel and set aside.
  3. Cut bread into 2cm pieces. Put on prepared tray. Spray liberally with oil. Bake 10 minutes or until lightly golden.
  4. Meanwhile, cook prosciutto in a non-stick frying pan over a medium heat for 1 - 2 minutes each side or until well done. Place on kitchen paper to cool, then break into pieces.
  5. Place all dressing ingredients (except for water) in a bowl and stir to combine. Add enough water to make a thick, yet pourable dressing.
  6. Tear lettuce into bite size pieces. Arrange half each of the lettuce, chicken, avocado, prosciutto, parmesan and croutons in 4 serving dishes. Drizzle with half the dressing. Top with remaining ingredients. Cut eggs in half and place on salad. Drizzle salad with remaining dressing. Top with ground black pepper.

Tip: Store bought Caesar dressing can be used.

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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 20, 2018
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