Jo’s Authentic Chicken Caesar Salad

dinner high protein lunch Sep 28, 2025

Ingredients

• 3 slices bread, torn into bite-sized pieces. I don’t use that much and I like sourdough if I have it

• 4 slices prosciutto, excess fat trimmed. I use bacon trimmed diced and fried until crisp then drain on paper towel

• 2 (about 200g each) Coles RSPCA Approved Chicken Breast Fillets. I use chicken tenderloins slice before frying

• 2 baby cos lettuce, trimmed, leaves separated, coarsely torn

• 1/2 cup fresh continental parsley leaves – have never added this

• 2 poached eggs, whites firm yolks runny

• Anchovies if you like them

• 1 tbsp shaved parmesan

• 125ml (1/2 cup) 99% fat free caesar dressing

Caesar dressing -

• Mayo - low fat egg mayo

• Lemon juice

• One finely diced garlic clove

• Salt and pepper

• Anchovies

Blend and drizzle over salad (don’t need much)

Method

Step 1  Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place 3 slices bread, torn into bite-sized pieces on 1 tray. Spray lightly with Olive oil spray. Place 4 slices prosciutto, excess fat trimmed on the remaining tray. Bake, turning bread once, for 7-8 minutes or until the bread and prosciutto are crisp and golden. Set aside to cool.

Step 2  Meanwhile, spray a non-stick frying pan with oil. Heat over medium-high heat. Cook the 2 (about 200g each) RSPCA Approved Chicken Breast Fillets for 4-5 minutes each side or until golden and cooked through. Set aside to cool slightly. Thinly slice.

Step 3 Break the prosciutto into shards. Combine the bread, prosciutto, chicken, 2 baby cos lettuce, trimmed, leaves separated, coarsely torn, 1/2 cup fresh continental parsley leaves, 2 poached eggs (on top), and 1 tbsp finely grated parmesan in a serving bowl.

Drizzle over the 125ml (1/2 cup) 99% fat free Caesardressing.

Or your home made one (need much less than that!)

Serves 2 | 305 Calories | 33.6g Protein | 4g Fiber

Jo’s Authentic Chicken Caesar Salad

Join Our Free Trial