Chicken Caesar Pasta Salad with Bacon and Homemade Croutons

Instructions

1. 1

   Slice each chicken breast horizontally through the centre to make 4 even pieces. Coat with 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Set aside.

2. 2

   Fry the bacon over low-medium heat until crisp. Remove it, leaving the fat in the pan. Raise the heat slightly to medium, add the chicken, and add a drizzle more olive oil if needed. Fry for a few mins on each side until golden outside and white and piping hot through the centre. Set aside to cool completely, then slice into thin strips just before using.

3. 3

   Put the torn ciabatta on a baking tray. Drizzle with 1-2 tbsp olive oil, add a good pinch of salt, and toss. Bake at 180C/350F for around 12mins, until deep golden and crispy. Set aside to cool.

4. 4

   Cook the penne in salted boiling water according to the packet instructions. Drain, rinse with water until completely cool, then shake very well in a colander to remove as much water as possible.

5. 5

   While the pasta cooks, add the mayonnaise, grated Parmesan, anchovies, Dijon mustard, Worcestershire sauce, garlic, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to a food processor. Blitz until smooth and fully blended.

6. 6

   Add the drained pasta to a large serving bowl. Top with the chopped romaine, bacon, chicken, croutons, and shaved Parmesan. Pour over all the dressing, or your preferred amount, then toss well and serve.