• Cut or tear bake-at-home ciabatta into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced bacon, breaking up with a spoon, until slightly browned, 2-3 minutes. Add ciabatta and cook, tossing, until golden, 2-3 minutes. • In the last minute of cook time, add the butter and garlic paste and cook, tossing, until fragrant. Transfer to a bowl and set aside.

• Meanwhile, roughly chop baby cos lettuce. • Halve snacking tomatoes. • Thinly slice cucumber into rounds. • Finely chop celery. • Thinly slice chives.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • In the last minute of cook time, sprinkle over Aussie spice blend, turning to coat. • While the chicken is cooking, in a large bowl, combine lettuce, tomatoes, celery, cucumber and caesar dressing. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide caesar salad between bowls. • Top with chicken and garlic crouton mixture. • Sprinkle with pine nuts, Parmesan cheese and chives to serve. Enjoy!