Crispy Chicken Caesar Salad

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

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

Chop your tomato[es] finely

Trim your green beans

Combine your mayo and white wine vinegar in a large bowl with your Dijon mustard and a generous pinch of salt, pepper and sugar – this is your Caesar dressing

Add the shredded lettuce and chopped tomato and give everything a good mix up – this is your Caesar base

Add your chicken breast portion[s] to a clean chopping board

Slice through the thickest part of the chicken, being careful not to cut all the way through to the other side and open it out like a book

Cover with cling film and bash with a rolling pin until very thin – this is your butterflied chicken

Add a handful of flour to a plate

Add a generous drizzle of vegetable oil to a shallow bowl

Combine your panko breadcrumbs with half your grated Italian hard cheese and a generous pinch of salt and pepper on a separate plate

Coat the butterflied chicken in the flour, tap off any excess, then add to the vegetable oil and finally press into the panko breadcrumbs firmly to evenly coat all over – this is your breaded chicken

Boil a kettle

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

Once hot, add the breaded chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – this is your crispy chicken

Tip: Cooking for 5? You may need to do this in batches!

Add your trimmed green beans and shredded kale to a pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once tender, drain thoroughly and return to the pot to steam dry

Once the chicken is cooked through, transfer to a clean chopping board, season with a pinch of salt and slice

Once everything is ready, add the cooked kale and green beans to the Caesar base with half the remaining grated Italian hard cheese (save some for a garnish!) and give it a good mix up – this is your Caesar salad