300g Inglewood Organic free range chicken breast fillet
100g rindless bacon rashers, sliced into thin strips
½ french breadstick, cut diagonally into thin slices
1 baby Cos lettuce, leaves washed and separated
45g of parmesan cheese
200 ml Caesar salad dressing
2 teaspoons of lemon juice
Optional: 4 eggs, boiled
Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
Optional: Meanwhile, place the eggs in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and slice into quarters. Tear the Cos lettuce leaves into bite-sized pieces and place with the sliced egg in a salad bowl.
Preheat a grill pan on medium-high. Brush both sides of the breadstick slices with oil and toast both sides for 1 minute each side or until golden. Remove from pan. Add the bacon to the pan and cook both sides until crisp.
Arrange the chicken, bread and bacon to salad bowl of lettuce and egg. Drizzle with the Caesar salad dressing, toss and serve.