Chicken Caesar Salad with Croutons & Fried Egg (Optional)

Preheat oven to 200°C. Pat chicken breast dry with paper towel. Heat a frypan over medium high heat and add the chicken, skin side down, cooking for 4 minutes until browned. Flip and cook a further minute, place chicken on a lined baking tray and cook for a further 15 minutes in the oven.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut ciabatta panini into 1¹⁄₂ cm cubes. Roughly tear baby cos leaves. Finely chop chives. Trim celery and slice on slight angle.

Heat the same frypan used for chicken over medium-high heat. Add diced bacon and cook for 3 minutes, stirring regularly. Add panini cubes and continue cooking a further 5 minutes, until bread has browned and bacon has crisped up. Set aside and wipe out pan.

In the same frypan, heat a little more oil on low-medium. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up or to your liking), 3-5 minutes, or until the whites are set and no longer translucent.

Slice the cooked chicken to your liking. In a large bowl combine sliced chicken, lettuce, celery, chives, parmesan, caesar salad dressing and toss well to coat.

Tip! Reserve some chives for garnish

Divide salad between plates and top with bacon, croutons and a fried egg (optional) and any remaining chives. Enjoy!

Preheat oven to 200°C. Pat chicken breast dry with paper towel. Heat a frypan over medium high heat and add the chicken, skin side down, cooking for 4 minutes until browned. Flip and cook a further minute, place chicken on a lined baking tray and cook for a further 15 minutes in the oven.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut ciabatta panini into 1¹⁄₂ cm cubes. Roughly tear baby cos leaves. Finely chop chives. Trim celery and slice on slight angle.

Heat the same frypan used for chicken over medium-high heat. Add diced bacon and cook for 3 minutes, stirring regularly. Add panini cubes and continue cooking a further 5 minutes, until bread has browned and bacon has crisped up. Set aside and wipe out pan.

In the same frypan, heat a little more oil on low-medium. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up or to your liking), 3-5 minutes, or until the whites are set and no longer translucent.

Slice the cooked chicken to your liking. In a large bowl combine sliced chicken, lettuce, celery, chives, parmesan, caesar salad dressing and toss well to coat.

Tip! Reserve some chives for garnish

Divide salad between plates and top with bacon, croutons and a fried egg (optional) and any remaining chives. Enjoy!