Ingredients
- 2 large skinless chicken breasts
- 1 tbsp olive oil, salt and pepper
- 4 rashers bacon
- 2 cups bread cubes, tossed in 1 tbsp olive oil
- 2 baby cos lettuces, leaves separated
- ½ cup shaved parmesan
- 2 soft-boiled eggs (6½ minutes), halved
- Dressing: ⅓ cup mayonnaise, 1 tbsp lemon juice, 1 garlic clove, crushed, 2 tbsp grated parmesan, 1 tsp Dijon mustard, 2 tsp water
Method
- Heat the oven to 200°C (180°C fan-forced). Bake the bread cubes for 8 to 10 minutes until golden.
- Slice each breast in half horizontally so it cooks evenly. Rub with oil and season.
- Cook in a frying pan over medium-high heat for 4 to 5 minutes each side, until golden and 75°C in the centre. Rest for 5 minutes, then slice.
- Cook the bacon in the same pan until crisp, then break into pieces. Whisk the dressing ingredients.
- Toss the lettuce with half the dressing, then top with the chicken, bacon, croutons, parmesan and eggs. Drizzle with the rest of the dressing.