Chicken caesar salad

Give this tasty twist on an old classic a try for lunch.

Recipe from Jar Salads: 52 Happy, Healthy Lunches by Alexander Hart, published by Smith Street Books, RRP $35.

Ingredients:

Caesar dressing 
1 tablespoon whole-egg mayonnaise
1 tablespoon Greek-style yoghurt
Squeeze of lemon juice
1 anchovy, finely chopped
1 small garlic clove, crushed
Salt & freshly ground black pepper

Crispy prosciutto  
2 thin slices prosciutto

Grilled chicken 
100 g chicken breast fillet, cut into 2 cm cubes
Salt & freshly ground black pepper
Olive oil, for frying

Croutons 
1 slice wholegrain bread (about 50 g), crusts removed, cut into 1 cm cubes
Salt & freshly ground black pepper

Other ingredients 
30 g parmesan cheese, shaved
Handful of roughly chopped cos (romaine) lettuce, to fill

Directions:

1. Mix together caesar dressing ingredients.

2. Cook the prosciutto in a non-stick frying pan over medium heat until golden. Cool on paper towel, until crisp, then roughly chop.  

3. Cook the chicken in a non-stick frying pan over medium heat until golden. Remove and allow to cool.

4. Arrange the bread cubes on a baking tray, spray with oil and season. Toss to coat, bake in a 200°C oven for 6–8 minutes, turning occasionally, until golden.

5. Layer the dressing, prosciutto, chicken and croutons in a jar, and top with the parmesan cheese and lettuce, as shown below. 

Chicken -caesar -salad -in -a -jar -annotated -wyza -com -au
Photography © 2016 Hannah Keolmeyer