Double Chicken Caesar Salad With Ciabatta Croutons & Crispy Bacon

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

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

Chop your chicken breast strips into smaller strips, then add to the pan with a pinch of pepper and cook for 10-12 min or until cooked through (no pink meat!)

(Doubled your protein? Use to 2 pans!)

While the chicken is cooking, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Once crisp, transfer to a plate and set aside until later

Tear your ciabatta[s] into bite-sized pieces and add to a baking tray (or two!) with a drizzle of olive oil, put the tray[s] in the oven for 6-7 min or until crisp and golden – these are your ciabatta croutons

Meanwhile, thoroughly wash your lettuce, pat it dry with kitchen paper then separate the outer leaves and shred the inner core[s]

Peel and finely chop (or grate) your garlic

Add your chopped garlic (not a big garlic fan? Try using less!) to a bowl with your Dijon mustard, white wine vinegar and mayo

Add your capers, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 1/2 tbsp [3/4 tbsp] [1 tbsp] cold water

Season with a pinch of pepper and give everything a good mix up – this is your Caesar dressing

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Grate any remaining Italian hard cheese