Parmesan Crusted Chicken Caeser Salad

Preheat oven to 180°C.

Roughly tear your bread into bite-sized pieces and place onto a baking tray. Drizzle generously with
olive oil and toss well to coat. Bake in the oven for 15-20 minutes until golden and crispy.

Slice your chicken fillets into thin pieces, roughly 1/2 cm thick and rub well. Beat your egg whites in a bowl and grate your Parmesan cheese onto a flat plate. Dip both sides of your chicken breasts into the egg whites and then into the grated parmesan cheese. Add a small amount of olive oil to a non-stick frying pan and heat. Sear your chicken on both sides until golden brown and cooked through. Remove from the heat and set aside.

To make your Caesar dressing whisk together your egg, lemon juice, Worcestershire sauce, mustard, crushed garlic, anchovy fillets, NoMU One for All and olive oil. Once thick and creamy add the grated Parmesan and mix again. To serve, place your greens in a bowl, top with the warm crispy chicken, scatter the croutons and drizzle generously with the dressing.