Chicken Caesar Salad

• For the Dressing
• 1 Clove of Garlic
• 2 tablespoons Greek Yogurt
• 1 tablespoon Olive Oil
• 50 grams Parmesan
• 1 splash Lemon
• Salt & Pepper
• For the Salad
• 2 Chicken Breasts
• 4 Rashers of Bacon
• 2 Eggs
• 1/2 Lettuce
• 2 Spring Onions
• 2 pieces Bread

1. Pre-heat your oven to 200C/400F/Gas Mark 5.
2. Bash the chicken into thinner breasts, using some grease-proof paper and a rolling pin.
3. Salt & Pepper both sides to your own taste
4. Grill on both sides using a grill pan, and then place in the oven for 15mins. Do the same with the bacon, you want it to be nice and crispy.rnrnPut two eggs in a saucepan with water, to boil for 15mins on a high heat, rolling boil.
5. To Make the Dressing
6. Crush the garlic clove in a pestle and mortar.
7. Add the yogurt, and mix well with the garlic paste.
8. Add in the oil, lemon juice, grated Parmesan and seasoning.
9. Give it a final mix and leave to the side to get acquainted with one another.
10. To Build the Salad
11. Chop up the lettuce and spring onion and add to a salad bowl.
12. Toast both slices of bread in the oven, so they are toasted right through.
13. Chop the eggs and toast and add to the salad bowl.
14. Chop up the chicken and bacon, and add to the salad bowl.
15. Drizzle all of the dressing over the salad, and then combine thoroughly.

dressing, garlic, greek yogurt, olive oil, parmesan, lemon, salt, salad, chicken breasts, rashers, eggs, lettuce, spring onions, bread

Taken from food52.com/recipes/67567-chicken-caesar-salad (may not work)