• In a medium bowl, combine diced chicken, savoury seasoning, a pinch of salt and pepper and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm.
• Return frying pan, heat a drizzle of olive oil over medium-high heat.
• Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.

TIP: Chicken is cooked through when it is no longer pink inside. 

• Meanwhile, roughly chop tomato and cucumber.
• Roughly chop green butter lettuce and walnuts.
• Cut or tear ciabatta into bite-sized chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. Season to taste.

• In a large bowl, combine Dijon mustard, the honey, a drizzle of vinegar and olive oil. Season.
• Add lettuce, toasted ciabatta, tomato and cucumber. Toss to coat.

Little cooks: Take the lead by tossing the salad!

• Divide crouton salad between bowls.
• Top with savoury chicken, bacon and drizzle over Caesar dressing.
• Sprinkle with grated Parmesan cheese and walnuts to serve. Enjoy!