Chicken caesar salad

Making the Croutons

1 medium ciabatta loaf (or 4 thick slices crusty white bread)

2 tbsp olive oil

salt to taste

Heat oven to 200C/fan 180C/gas 6.

Tear the ciabatta into big, ragged croutons or cut with a bread knife.

Spread the croutons over a large baking sheet or tray and sprinkle over the olive oil.

Rub the oil into the bread and season with a little salt.

Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.

2 skinless, boneless chicken breasts

1 tbsp olive oil

seasoning to taste

Rub the chicken breasts with 1 tbsp olive oil and season.

Place a pan over a medium heat for 1 min, until hot, but not smoking.

Lay the chicken on the pan and leave for 4 mins.

Turn the chicken, then cook for 4 mins more.

Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.

Bash the garlic clove with the flat of a knife, peel it, and then crush it.

Mash the anchovies with a fork against the side of a small bowl.

Mix the grated parmesan, garlic, anchovies, mayonnaise, and white wine vinegar.

Season the dressing to taste. If it's thicker than yogurt, stir in a few tsps of water to thin it.

1 large cos or romaine lettuce

shaved parmesan or Grano Padano cheese

Shave some parmesan or Grano Padano cheese with a peeler.

Tear the lettuce into large pieces and put it in a large bowl.

Pull the cooked chicken into bite-size strips and scatter half over the leaves, along with half the croutons.

Add most of the dressing and toss with your fingers.

Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing.

Sprinkle the shaved cheese on top and serve straight away.