Chicken Caesar Salad with Veggie Croutons & Eggs

Steps

1. Preheat oven to 220°C. Bring a pot of water to the boil. Prep & cook veggie 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 garlic and first measure of Parmesan and return to oven for about 5 minutes, until cheese is golden.
2. Prep Caesar & cook eggs. 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 bowl and set cauliflower aside.
3. Prep chicken. Pat chicken dry and toss with chicken spices and a drizzle of oil. Season.
4. Cook chicken & cauliflower. Heat a little oil in a fry-pan on medium-high heat. Cook chicken, skin side down, for about 3 minutes. Flip and cook a further 2 minutes. Transfer to an oven dish and finish cooking for about 6-10 minutes, until chicken is cooked through. Wrap in foil to rest for 5 minutes. Return pan to high heat with a drizzle of oil. Cook cauliflower for about 5 minutes, until tender. Season.
5. To finish. Add cauliflower to lettuce bowl along with remaining Parmesan and first measure of Caesar dressing. Toss to combine and season to taste. Thinly slice chicken and toss in any resting juices.
6. Serve salad topped with veggie croutons, chicken, egg and remaining Caesar dressing.