2 Chicken breast or vegan alternative
30g Parmesan shavings or vegan alternative
20g Bacon lardons or vegan alternative
20g Gluten free croutons
8 Romaine lettuce leaves
5ml Olive oil
Seasoning for chicken (optional)
Preheat the oven to 200°C, 180°C fan.
Using a meat mallet or rolling pin, pound each chicken breast to approx. 2cm at the thickest part (this just helps even cooking).
Line a baking pan with foil or baking parchment and place the chicken in. You can season with salt and pepper, or even your favourite herbs, like rosemary or oregano.
Once the oven is up to temperature, bake the chicken for 18-20 mins.
Whilst the chicken is cooking you can prepare the rest of the salad. Shred the lettuce and share evenly between two bowls.
Drizzle half of the mayonnaise evenly across the two bowls.
Preheat 5ml of oil in a frying pan on a medium to high heat, then add the bacon lardons. Continue to turn the lardons regularly to ensure they get equally crispy. Fry for approx. 5 mins.
Once your chicken is cooked, remove from the over and then slice into 1cm wide strips or roughly chop – whichever you prefer!
Add the chicken and the lardons on top of the lettuce and then drizzle the remainder of the mayonnaise on top.
Finish with the croutons and parmesan!
Recipe created by Bay's Kitchen. Recipe created by Paul Hunt from @skinnychefhunt.