- serves 2 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 200 g roast BBQ chicken meat, roughly chopped
- 2 baby cos lettuce heads, roughly chopped
- ½ cup Parmesan cheese, thinly shaved with peeler
- 2 prosciutto slices, roughly chopped
- 4 slices white sandwich bread, crusts trimmed, toasted, roughly chopped
- 2 hard-boiled eggs, quartered
For the dressing
- ½ cup mayonnaise or other whole egg mayo
- 1 tsp Dijon mustard
- 1 tbsp water
- 2 small anchovies, finely chopped (optional)
Instructions
- In a large salad bowl, combine the barbecued chicken, lettuce, parmesan, torn prosciutto and croutons. Toss gently to combine.
- To make the dressing, combine the ingredients in a small jar and shake well to combine. Pour the dressing over the salad and toss lightly to coat. Top the salad with the hard-boiled eggs and serve.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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