3 medium/thick slices bread, crusts removed and cut into cubes
2 baby cos lettuce
2 eggs, poached or boiled
Parmesan cheese, shaved
500g marinated chicken breasts
¼ cup Caesar Salad dressing (Beerenberg brand is nice)
Heat one tablespoon of olive oil in a pan over medium heat. Add Prosciutto strips and cook until crisp. Remove from the pan and place on a sheet of paper towel to dry.
Reduce pan to low heat. Add another tablespoon of olive oil to the pan, and once heated add cubed bread pieces. Toss in the oil until croutons are slightly golden and crisp (do not over cook). Alternatively place bread cubes on a baking tray lined with a sheet of paper. Spray or drizzle with olive oil and cook at 160°C until crisp (about 10 minutes).
Poach or boil two eggs until yolks are just set. Allow to cool.
Heat oil in frying pan on low to medium heat. Cook chicken breasts slowly (to avoid charring on the outside) – turning occasionally. After cooking for 15 minutes, slice chicken breasts in half and continue cooking until totally cooked through ( all meat is white). Remove from heat and slice into strips.
Assemble salad just prior to serving.
Place washed, drained and torn cos lettuce leaves in a large bowl. Add Caesar salad dressing and toss until leaves are coated (more or less dressing can be used to suite taste). Add bacon, sliced chicken strips and croutons and toss to combine. Garnish with roughly chopped eggs and shaved Parmesan cheese.
Note: You can buy the chicken breasts already marinated, or marinade them yourself. Cooked prawns (plain or marinated) can be used in place of the chicken, or chicken/prawns can be replaced with halved cherry tomatoes and/or sliced avocado.