Chicken Caesar Salad with Cheesy Veggie Croutons

Steps

1. Preheat oven to 230°C. Bring a pot of water to the boil. Preheat BBQ hot plate to medium-high (if using). Prep & cook croutons. Toss potatoes and carrots on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until tender. Toss with first measure of Parmesan and return to oven for 3-5 minutes, until cheese is golden.
2. Cook eggs & prep salad. Place eggs in pot of boiling water and cook for 5-6 minutes, for soft-boiled, or 8 minutes for hard-boiled. Drain and cool under cold tap. Peel eggs and cut into quarters. Place lettuce in a large bowl and set beans aside.
3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss chicken with chicken spices and a drizzle of oil. Season.
4. Cook chicken & beans. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest and keep pan on heat. Add a drizzle of oil to pan and cook green beans for about 3 minutes, until tender. Season. Alternatively, do this on the BBQ.
5. To finish. Add beans to bowl with lettuce, along with remaining Parmesan and first measure of Caesar dressing. Season to taste. Thinly slice chicken and toss in any resting juices.
6. Serve salad topped with croutons, chicken, egg and remaining Caesar dressing.