Chicken & Bacon Caesar Salad Loaded Tacos With Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken breast portion[s] with a pinch of salt and pepper and cook for 3 min on each side or until lightly browned, then remove from the heat

Transfer the browned chicken to one side of a baking paper-lined baking tray

Add your smoked streaky bacon to the other side of the baking tray and put the tray in the oven for 12-15 min or until the chicken is cooked through (no pink meat!), the juices run clear and the bacon is crispy

Tip: Cooking for 3 or more? Use 2 trays!

Meanwhile, peel and finely chop (or grate) your garlic

Chop your tomato[es] roughly

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Add your mayo and Dijon mustard to a bowl with your Henderson's relish, chopped garlic and half your grated Italian hard cheese (you'll use the rest later!)

Add 2 tsp [3 tsp] [4 tsp] cold water and a pinch of salt and pepper and give everything a good mix up – this is your caesar dressing

Once cooked, transfer the cooked chicken & crispy bacon to a clean chopping board

Slice the cooked chicken

Chop the crispy bacon roughly

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed

To build your tacos, fill the warmed tortillas with the shredded lettuce, chopped tomato and sliced chicken

Drizzle with the caesar dressing and top with the chopped bacon and remaining grated Italian hard cheese – these are your chicken & bacon caesar salad loaded tacos