Ham and chicken Caesar salad

Last updated: 11 December 2020
Preparation: 10 minutes
Cook: 10 minutes
Servings: 4 servings


4 slices stale bread, cut into cubes
1 tablespoon of olive oil
2 tablespoons crushed garlic
salt and pepper
2 heads baby cos lettuce
400gm cold cooked chicken, shredded
200gm leg ham, cut into 1cm cubes
½ cup shaved parmesan
½ cup Caesar dressing


4 softly boiled eggs, quartered
6 anchovies, finely chopped


  1. Heat oven to 180°C.
  2. To make croutons: in a bowl, combine bread, olive oil, crushed garlic and a pinch of salt and pepper, and mix until bread is well coated. Spread out on a baking tray and bake for 5–10 mins or until golden and crunchy.
  3. Meanwhile, remove the stalk end of the cos and separate and rinse the leaves. Arrange neatly on a large serving platter. Drizzle half of the dressing over the top.
  4. Spread shredded chicken and ham evenly over the top and sprinkle with the parmesan.
  5. Top with the slightly cooled bread croutons, the remainder of the dressing and, if using, the boiled eggs and/or anchovies.

Tip: Ham or bacon can be used in this recipe and you can also add extra vegetables such as cucumber, tomato or red onion.