Hearty Chicken & Bacon Caesar-Style Salad

• While the potatoes are roasting, cut or tear wholemeal panini into bite-sized chunks. • Place panini and diced bacon on a second lined oven tray. Drizzle with olive oil and season with salt and pepper, tossing to coat. • Bake until golden, 5-10 minutes, then transfer to a large bowl.

• Meanwhile, roughly chop cos lettuce. Thinly slice cucumber into half-moons. Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. • In a small bowl, combine cherry sauce and BBQ sauce. Set aside. • In a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add chicken breast strips and toss to coat.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • To the chicken, add cornflour and the plain flour, tossing to coat. • When oil is hot, dust off any excess flour, then cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. • Transfer to a paper towel-lined plate.

• To the bowl with the bacon and croutons, add cos lettuce, cucumber, avocado, grated Parmesan cheese, dill & parsley mayonnaise, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.