All Hail Healthy Caesar Salad
with Crispy Serrano Ham
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
All hail the king of salads! The noble Caesar has been gracing menus around the world since its invention in the 20s. The richness of the traditional version has seen it somewhat maligned in recent years, so we’ve given it a healthy makeover. We think you’ll like our version even more!
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
2 clove
garlic
1 block
Parmesan cheese
(Contains: Milk;)
1 packet
Serrano ham
2 fillet
chicken breast
1 tub
Greek-style yoghurt
(Contains: Milk;)
1
lemon
1 bag
mixed salad leaves
1 sachet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, slice the ciabatta in half, peel and crush the garlic, flake the Parmesan cheese, slice the chicken breast into 1 cm strips, slice the lemon into wedges, and wash the mixed salad leaves.
Place the halved bake-at-home ciabatta on a lined oven tray. Sprinkle with the crushed garlic and top with half the flaked Parmesan cheese. Lay the Serrano ham on a second lined oven tray. Place both trays in the oven for 6 minutes, or until the serrano and the cheesy bread are golden. Remove and set aside. The serrano should harden slightly once cooled. Break into pieces. Slice the ciabatta into 1 cm cubes and set both aside.
Meanwhile, heat half of olive oil in a medium frying pan over a medium high heat. Cook the chicken breast strips for 3-4 minutes, or until golden and cooked through. Set aside to rest for 2 minutes.
In a small bowl or jug combine the remaining olive oil, Greek yoghurt and juice from half the lemon wedges. Season with salt and pepper.
Place the mixed salad in a large mixing bowl. Pour the dressing over it and toss to coat. Add the chicken pieces, crispy serrano, remaining Parmesan flakes and pepitas (leave these out if your kids aren’t fans).
To serve, divide the salad and Parmesan Croutons between plates with the remaining lemon wedges. Enjoy!
