• Roughly chop cos lettuce. Halve cherry tomatoes. Thinly slice radish. Slice avocado in half, scoop out flesh and roughly chop. Roughly chop roasted almonds. • Cut or tear wholemeal panini into bite-sized chunks. • In a shallow bowl, combine the plain flour, Aussie spice blend and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken breast strips in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panini until golden and slightly crispy, 1-2 minutes. • Add diced bacon and cook, breaking up with a spoon, until browned, 4-5 minutes. Season to taste and transfer to a large bowl.

• Return the frying pan to medium-high heat with enough olive oil to coat base of the pan. • When oil is hot, cook crumbed chicken breast strips in batches, until golden and cooked through, 3-4 minutes each side (depending on thickness). TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, slice lemon into wedges. • Add lettuce to the bowl with panini chunks, along with roasted almonds, cherry tomatoes, radish, avocado, garlic aioli, a generous squeeze of lemon and a drizzle of olive oil. Toss to combine and season to taste. • Divide bacon caesar salad between bowls. Top with crumbed chicken. • Sprinkle over grated Parmesan cheese and tear over parsley leaves to serve. Enjoy!