Cajun Chicken Caesar with Oven Wedges

Steps

1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ grill to medium (if using)
2. Toss potatoes with smoked paprika and a drizzle of olive oil on first prepared tray. Spread out in a single layer and season with salt and pepper. Bake for 20-25 minutes, until golden and tender. Turn once during cooking.
3. While potatoes are cooking, prepare the salad. Roughly chop lettuce; dice tomatoes 2cm; slice cucumber into thin rounds. Set all aside.
4. Cut ciabatta into 2cm-thick pieces. Toss with a drizzle of olive oil on second prepared tray and spread out in a single layer. Bake for 8-10 minutes, until golden. Set aside. While ciabatta cooks, pat chicken dry and place in a medium bowl with Cajun spice mix. Season with salt and toss to coat.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 2-3 minutes each side (depending on thickness), until cooked through. Set aside, covered with foil, to keep warm between batches.
6. Combine all dressing ingredients together in a large bowl. Add lettuce, tomatoes, cucumber, ciabatta croutons and Parmesan cheese to bowl with dressing, season to taste with salt and pepper and toss to combine.
7. Divide Caesar salad, Cajun chicken and oven wedges between plates.