Chicken Caesar Salad (serves 4)

Ingredients:

1 romaine lettuce

2 large slices of 2 day old sourdough

4 chicken breasts

parmesan

olive oil

salt + pepper

Dressing:

½ cup mayo

1tbsp olive oil

2 tsp wholegrain mustard

1 tbsp lemon juice

1 small garlic clove, minced

Turn the oven on to 180C and prepare the chicken by drizzling in olive oil, salt and pepper. Lie on an oven tray with a grill (so the juices run off), and cook for about 15minutes (or until it reaches 75C). Tip! You can use the top broil / grill for the last few minutes to crisp up the top a little so check the temp after 10mins and if nearly there then put the grill on. You can also use an airfryer for 10minutes at 180C, then a further 5 minutes at 200C (again check the chicken has reached 75C).

Whilst the chicken is cooking, prepare the croutons and dressing. For the croutons, chop the sourdough into 1.5cm cubes and drizzle with olive oil, salt + pepper - give it a good mix (you can add some dried Oregano if you fancy some extra flavours). Then put on a baking tray and oven cook for about 7 - 10mins (or until starting to go brown and crispy), check after 5mins just incase to avoid burning. You can also airfry at 180C for 4 minutes.

For the dressing simply mix everything together and taste. Chop the romaine lettuce into strips (ie. from the top down - slice the lettuce like a loaf of bread), mix well with the dressing and divide between 4 pasta bowls - Tip! Add the dressing gradually as not to add too much.

Once the chicken and croutons are cooked, cut the chicken into strips at a diagonal, then using a potato peeler, shave strips or parmesan over the lettuce (you can also use a fine grater). Place the chicken on top and sprinkle with croutons.