HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAll Hail Healthy Caesar Salad
All Hail Healthy Caesar Salad

All Hail Healthy Caesar Salad

with Crispy Serrano Ham

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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!

Tags:Kid FriendlyLow SodiumKid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people


bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

2 clove


1 block

Parmesan cheese


1 packet

Serrano ham

2 fillet

chicken breast

1 tub

Greek-style yoghurt




1 bag

mixed salad leaves

1 sachet


(May be present Milk, Sesame, Tree Nuts, Peanuts, Soy)

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1930 kJ
Fat26.7 g
of which saturates11.6 g
Carbohydrate20.4 g
of which sugars2.4 g
Dietary Fibre0 g
Protein35.8 g
Cholesterol0 mg
Sodium426 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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!