Chicken Caesar Salad with Potato Croutons and Asparagus

Steps

1. Prep and cook potatoes Preheat oven to 220oC. Dice potatoes 1cm and toss on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until tender. Remove from oven, toss with first measure of Parmesan cheese and return to oven for about 5 minutes, until cheese is golden.
2. Prep salad Roughly chop lettuce, until you have 4 cups worth. Thinly slice capsicum. Toss both in a large bowl with second measure of Parmesan cheese.
3. Prep chicken and asparagus Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. In a medium bowl, toss chicken with chicken spice mix, a drizzle of oil and season. Cut asparagus into thirds. Little foodies may prefer plain chicken or less spice mix.
4. Cook chicken Heat a small drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, for a few minutes. Wipe out pan and add a small drizzle of oil, if needed. Cook asparagus for 2-3 minutes, until tender. Season.
5. To finish Add asparagus to salad, along with first measure of Caesar dressing. Season. Thinly slice chicken, then add any resting juices to salad and toss.
6. Serve Caesar salad topped with potato croutons, chicken and remaining Caesar dressing.