Green Chilli Chicken Caesar Salad With Prosciutto & Baby Plum Tomatoes

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

Heat a large, dry, wide-based pan (preferably non-stick) over medium-high heat

Pat your chicken dry with kitchen paper and season them generously on both sides with salt, once hot, add the seasoned chicken, skin-side down, and cook for 10 min or until the skins have browned and crisped

Meanwhile, cut the top off your green chilli[es], then chop in half (like it hot? Keep the seeds in!)

Crush your garlic open by squashing it with the side of a knife and remove the skins

Add the chopped chilli (can't handle the heat? Go easy!) and crushed garlic to a food processor with your cider vinegar, mayo, most of your grated Italian hard cheese (save some for garnish!) and Dijon mustard

Add a generous drizzle of olive oil and a crack of black pepper and blitz until smooth – this is your green chilli caesar dressing

Once crisped, transfer the crispy chicken to a baking paper-lined baking tray (skin side up) and put the tray in the oven for an initial 8 min

Reserve the pan

Tear your ciabatta into the pan and give everything a good mix up until the ciabatta is coated then set aside – these are your chicken fat croutons

Wash your lettuce, then pat it dry with kitchen paper

Tear the outer lettuce leaves into rough, bite-sized pieces and shred the inner core

Chop your baby plum tomatoes in half

Once the chicken has had an initial 8 min, remove the tray from the oven

Add the chicken fat croutons to tray with your sliced prosciutto

Return the tray to the oven for a final 7-8 min or until the croutons and sliced prosciutto are crispy and golden and the chicken is cooked through (no pink meat!)

Once ready remove the tray from the oven and chop the cooked chicken & prosciutto roughly