Chicken caesar salad

Half-fill a medium frying pan with water; add 1 teaspoon of salt. Bring to the boil; add chicken, reduce heat to low. Cook, covered, in barely simmering water for about 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover and stand for 5 minutes before slicing thinly.

Combine the aioli, anchovy and mustard in a small bowl. If the dressing is too thick, add a tablespoon of hot water.

Heat the oil in a large non-stick frying pan; cook the bacon until golden brown. Remove the bacon from the pan with tongs or slotted spoon; drain on absorbent paper. Add the bread to the pan and cook, in batches, for about 2-3 minutes on each side or until golden brown and crisp.

Arrange the lettuce with the bacon, bread crisps, chicken and parmesan in a large bowl or platter. Drizzle with the dressing.