Cos chicken salad with green goddess dressing
2 baby cos lettuces 8 slices (120g) prosciutto 2 cups (350g) shredded cooked chicken 250g grape tomatoes, halved 1 tablespoon chopped fresh chives
GREEN GODDESS DRESSING
1 small (200g) avocado, chopped ½ cup (150g) mayonnaise 4 drained anchovies 4 spring onions, chopped ⅓ cup fresh basil leaves 2 tablespoons lemon juice 1 clove garlic, crushed 1 GREEN GODDESS DRESSING Blend or process all ingredients until smooth. Season to taste with salt and pepper. Cover surface tightly with plastic wrap; refrigerate until required. 2 Meanwhile, remove outer leaves from lettuce. Quarter lettuce lengthways; rinse carefully and drain well. 3 Cook prosciutto in a large frying pan over medium-high heat until browned and crisp; drain on paper towel. 4 Arrange lettuce on a platter; scatter with chicken and tomatoes. Coarsely break up prosciutto; sprinkle over chicken. Whisk ¼ cup (60ml) water into Green Goddess Dressing; drizzle over salad and scatter with chives. Not suitable to freeze or microwave.