Paired Perfectly with Selaks Origins Lighter Pinot Gris
(8-10 lettuce cups)
2 cups diced cooked chicken breast
½ cup Greek yoghurt
¼ cup mayonnaise
2 Tbsp each finely chopped chives and red onion
1tsp worcestershire sauce
¼ cup freshly grated parmesan
Zest and juice of half a lemon
2 slices prosciutto
2 thin slices ciabatta or sourdough
10 baby cos lettuce leaves, washed
2-4 boiled eggs, sliced or quartered
- In a bowl, combine the chicken, yoghurt, mayonnaise, chives, red onion, worcestershire sauce, parmesan, lemon zest and juice. Season to taste with salt and pepper, then set aside in the fridge.
- Place a frying pan over a medium to hight heat with a drizzle of olive oil. Once hot, fry the prosciutto until crispy on both sides, then remove from the pan, and follow with the bread slices. Cook for a few minutes on each side or until golden and crisp.
- Arrange the lettuce cups on a platter. Evenly divide the chicken mixture amongst the lettuce cups, then break the prosciutto and toasted bread into small pieces and scatter over the chicken mixture.
- Finish with a piece of boiled egg in each cup as desired, then finish with freshly cracked black pepper and enjoy!