Crunchy & Colourful Chicken Caesar Salad

INGREDIENTS

• 1 bag Iceberg lettuce blend
• 400g chicken breasts
• Salt and pepper
• 1 tbsp olive oil
• 3 slices of stale bread
• 100g streaky bacon, roughly diced
• 3 eggs

DIRECTIONS

1. Preheat oven to 180°C. Place the chicken on a lined baking tray, drizzle with 1 tbsp olive oil, salt and pepper. Cook in the oven for 20-25 minutes, or until cooked through. Remove from oven and allow to cool, then thinly slice chicken.
2. Meanwhile, bring a pot of water to the boil and add the eggs. Allow to simmer for 12 minutes, then remove from heat and place in cold water.
3. Roughly cut the stale bread into cubes, and toss with remaining olive oil. Spread onto a baking tray and bake for 5 minutes until golden brown.
4. Heat a skillet on high heat and cook the bacon for 5 minutes on high until crispy. Remove from the pan and place on a piece of paper towel to drain excess oil. Peel the eggs and slice in half.
5. To make the dressing, combine egg, garlic clove, lemon juice, anchovies and Dijon mustard in a food processor or blender. Blend on high until completely smooth. Then with the motor running, pour in the olive oil in a slow and steady stream until thin, creamy dressing forms. If it is too thick, add a little water, or extra oil.
6. Finally, spread the iceberg salad mix over a large plate or board then top with boiled eggs, bacon, bread and chicken and drizzle with dressing.