CHICKEN ASPARAGUS & KALE CAESAR SALAD Prep + cook time: 40 minutes Serves: 4 Ingredients 12 thin slices sourdough 100g (3 ounces) trimmed ¼ cup coarsely chopped baguette (100g) kale leaves, torn fresh flat-leaf parsley ¾ cup (60g) finely 400g (12½ ounces) 1 tablespoon coarsely grated parmesan shredded skinless chopped fresh basil barbecued chicken 1 tablespoon olive oil 1 tablespoon coarsely Green Goddess Dressing chopped fresh chives 8 slices prosciutto (120g) ¼ cup (75g) 1 tablespoon lemon juice 300g (9½ ounces) whole-egg mayonnaise asparagus, trimmed, 1 clove garlic, halved lengthways 2 tablespoons sour cream chopped finely 4 eggs 1. Make Green goddess dressing. 2. Preheat grill (broiler). Toast bread on one side, then turn and sprinkle with half the parmesan; grill croûtons until parmesan melts and is browned lightly. 3. Heat oil in a small frying pan over medium heat; cook prosciutto until golden and crisp. Remove from pan; drain on paper towel. Cook asparagus in same pan, stirring, for 5 minutes or until browned lightly and tender. 4. Place eggs in a medium saucepan, cover with cold water; stir gently (this centres the yolks) over high heat until water comes to the boil. Boil about 3 minutes or until soft-boiled. Drain eggs, rinse under cold water. Peel eggs. 5. Meanwhile, place kale and one-quarter of the dressing. 6. in a large bowl; toss to combine. Stand for 5 minutes to soften slightly. 7. Add croûtons, chicken, prosciutto, asparagus, remaining parmesan and dressing; toss to combine. Serve salad topped with halved eggs. 8. Green goddess dressing: Process ingredients until smooth and combined; season to taste. (Makes ¾ cup). Tips For a meat-free meal omit the chicken and prosciutto; add some more grilled asparagus or swiss brown mushrooms..