Chicken Caesar Salad

Slice the ciabatta in half (as if you were making a sandwich) then cut each half into 1cm cubes. Place on another baking tray and drizzle over some oil. Season with a pinch of the garlic salt (don't use it all!) and a grind of black pepper. Toss to coat evenly, then spread out and bake on the middle shelf of your oven until crispy and golden, 10-12 mins. Toss halfway through cooking.

Separate the baby gem lettuce leaves and tear into bite-sized pieces. Put the lettuce in a large bowl. Halve the yellow and red cherry tomatoes and add them to the bowl. Finely grate the parmesan cheese.

In a small bowl, whisk together the mayonnaise and spiced honey mustard, a squeeze of lemon juice, half the parmesan, a pinch of garlic salt, the olive oil (amount specified in the ingredient list) and a good grind of black pepper. Stir in ½ tbsp water per person to loosen the dressing. Taste and adjust the seasoning to your liking.

When the chicken is cooked, let it rest for a few minutes before slicing each breast into six slices. Add a little dressing to the lettuce and tomatoes and toss the salad. Just use enough to coat and add flavour, it shouldn’t be swimming. Or, you could follow the example of Caesar Cardini himself who was famous for tossing his salad tableside in a bit of show-off restaurant theatre!