Jazzy Caesar salad
0
- Prep Time10 mins
- Total Time10 mins
- Makes6 servings
© Royalty-Free/Masterfile
Ingredients
10 cherry, yellow pear-shape or grape tomatoes
1 small bunch asparagus, about 250 g
1 medium head romaine lettuce
2 cups baby spinach
1 tbsp olive oil
4 slices prosciutto
500 g chicken stir-fry strips, or boneless, skinless chicken breasts, cut into strips
1/4 cup vinaigrette-style Caesar salad dressing
freshly ground black pepper
topping of shaved parmesan
Instructions
Slice tomatoes in half. Snap off and discard tough ends of asparagus, then slice spears into bite-size pieces. Set aside. Wash romaine and tear into bite-size pieces. You should have about 3 cups (750 mL). Combine in a salad bowl with spinach.
Heat oil in a large frying pan set over high heat. Add prosciutto and cook until crisp, from 1 to 2 minutes per side. Remove prosciutto and drain on paper towels. Add tomatoes to hot fat in pan and stir-fry over high heat for 1 to 2 minutes. Remove from pan and set aside in a bowl. Add chicken to pan and stir-fry until lightly browned, from 2 to 3 minutes. Add to tomatoes.
Reduce heat to medium-low, add asparagus and cook, covered, until just tender, from 3 to 5 minutes. Then toss dressing with romaine and spinach. Add asparagus and pan juices, tomatoes and chicken and toss. Serve sprinkled with broken pieces of prosciutto, pepper and Parmesan.
Nutrition (per serving)
Calories 180, Protein 20.9g, Carbohydrates 5.2g, Fat 8.5g, Fibre 2.5g, Sodium 229mg.
Update an old favourite with sauteed chicken and greens.