Chicken Caesar Salad

Total Prep Time: 15mins  Cook Time: 10mins

INGREDIENTS

3 slices Soy-Lin bread (or similar), torn into bite-sized pieces
Olive oil spray
4 slices prosciutto, excess fat trimmed
2 Rainbow Meats chicken breast fillets
2 baby cos lettuce, trimmed, leaves separated & torn
1/2 cup fresh continental parsley leaves
2 hard-boiled eggs, peeled, quartered
1 tbs finely grated parmesan
125ml (1/2 cup) caesar dressing

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DIRECTIONS

STEP 1: Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place bread on 1 tray. Spray lightly with oil. Place prosciutto 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 chicken 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, lettuce, parsley, egg and parmesan in a serving bowl. Drizzle over the dressing.