Step 1 Place onion, 2/3 of the parsley and peppercorns into a saucepan with 5 cups cold water. Place over medium heat and bring to the boil. Add chicken, cover and simmer gently for 5 minutes. Remove from heat. Set aside, covered, to poach for 20 more minutes. Remove chicken from liquid and set aside to cool. Shred chicken and set aside.
Step 2 Meanwhile, preheat oven to 180°C. Line 2 baking trays with baking paper. Rub bread with cut side of garlic clove and tear into bite-sized pieces. Place onto one tray and spray lightly with oil. Place prosciutto onto the second tray. Bake for 7–8 minutes, turning the bread once, or until bread and prosciutto are golden and crisp. Remove, then set aside to cool.
Step 3 To make dressing, combine yoghurt, anchovy, lemon juice, half the parmesan and remaining parsley in a bowl. Season with black pepper.
Step 4 Break prosciutto into rough shards. Place prosciutto, croutons, chicken, baby cos, eggs and remaining parmesan into a large bowl and toss to combine. Divide between serving plates and drizzle each with a little of the dressing.
- Base your dressing on low-fat yoghurt instead of regular mayonnaise to reduce fat and kilojoules
- Poach chicken breasts instead of frying
- Use smaller amounts of anchovies, parmesan and prosciutto to reduce sodium content
Our version (per serve)
Total fat 15.5g
Sat fat 5.0g
Original version (per serve)
Total fat 40.2g
Sat fat 10.2g