Jazzy Caesar salad

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10 min


6 servings

* PLUS Cooking time: 7 minutes
Jazzy Caesar salad

© Royalty-Free/Masterfile


  • 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


  • 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
  • 20.9 g,
  • Carbohydrates
  • 5.2 g,
  • Fat
  • 8.5 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 229 mg.

Update an old favourite with sauteed chicken and greens.