Chicken Caesar Salad

1 medium ciabatta bread
3tbps olive oil
2 skinless chicken breasts
1 large cos or romaine lettuce, leaves separated
6 rashers of bacon
1 avocado
1 garlic clove
2 anchovies from a tin
Parmesan cheese
5tbsps mayonnaise
1 tbsp white wine vinegar

Heat the oven to 200C. Tear the bread into big ragged croutons, or if you prefer cut the bread with a knife. Put onto a large baking sheet and sprinkle over 2tbsps of olive oil and rub into the bread. Season with a little sea salt and bake for 8 – 10mins turning the croutons a few times so they brown evenly.

Grill the bacon until crisp and allow it to cool. Break into Break into bite-size bits.

Peel the avocado and thickly slice. Toss in a little lemon juice to avoid discoloration.

Rub chicken breasts with remaining oil, season. Place a pan over medium heat for 1min until hot but not smoking. Put chicken into the pan (it will sizzle if it’s hot enough) and leave for 4mins. Turn chicken then cook for 4mins more. Check if it’s cooked by sticking a sharp knife into the thickest part. There should be no sign of pink and the juices are clear.

Crush the garlic clove and mash with the anchovies. Grate a handful of parmesan cheese and mix with the rest of the dressing ingredients and season to taste.

Shave more parmesan cheese with a peeler. Tear lettuce into large pieces and put into a large salad bowl. Pull chicken into bite-size strips and scatter over the leaves together with half of the croutons and the avocado and bacon. Add most of the dressing and toss.
Scatter the rest of the croutons then drizzle with the remaining dressing.

Sprinkle the parmesan over the top and serve straight away.

NOTES
You can add a little peeled cucumber and quartered hard boiled eggs if you wish