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Light Chicken Caesar Salad
Serves 4
Ingredients:
olive oil spray
4 slices prosciutto
5 slices white bread, crusts removed
500g chicken tenderloins
2 t.phpoons Cajun seasoning
2 baby cos lettuce, trimmed and torn
¼ cup shallots, thinly sliced
¼ cup Sandhurst semi-dried tomatoes, halved
1 cup shaved parmesan cheese
dressing
½ cup quality mayonnaise
¼ cup Greek-style natural yoghurt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
½ t.phpoon Worcestershire sauce
1 clove garlic, crushed
salt and pepper, to taste
Here's How:
- Make dressing: combine all ingredients and set aside.
- Preheat oven to 180ºC. Spray an oven tray with olive oil. Lay prosciutto to one side of the tray. Cut bread into 2cm pieces. Place in a single layer on other side of the tray and spray bread liberally with olive oil spray. Bake 12 minutes or until cubes are golden and prosciutto is crisp. Place on kitchen paper and set aside.
- Coat chicken with Cajun seasoning. Spray a cast iron grill or barbeque plate liberally with non-stick cooking spray and heat to medium hot. Cook chicken for 2 minutes each side or until cooked. Set aside.
- Break prosciutto into pieces. Place half the lettuce, half the shallots, half the prosciutto, half the semi-dried tomatoes, half the croutons and half the chicken in a large bowl. Add half the cheese and half the dressing. Toss gently to combine. Divide between 4 serving plates and top with remaining lettuce, shallots, prosciutto, semi-dried tomatoes, croutons, chicken and cheese. Drizzle with remaining dressing.
Cook's tip: sun-dried tomatoes can replace semi-dried tomatoes in this recipe.
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Stylish Stuffing
