Chicken Caesar Salad with Croutons & Fried Egg (Optional)

Cook Chicken:

Preheat oven to 200°C. Pat chicken dry with paper towel. Heat a pan 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.

Prepare Remaining Ingredients:

Cut panini into 1¹⁄₂ cm cubes. Cut bacon into 5mm lardons. Roughly tear lettuce leaves. Finely chop chives. Medium dice cucumber. Trim celery and slice on slight angle.

Cook Bacon & Croutons:

Heat the same pan used for chicken over medium high heat. Add 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.

Fry Egg (Optional):

In the same pan, 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, to your liking), 3-5 minutes, or until the whites are set and no longer translucent.

Combine Ingredients:

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

You Plate It:

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