Chicken and Egg Caesar Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil.
2. Place bread on prepared tray, drizzle with olive oil and season with salt. Bake in oven on lower rack for 8
   –10 minutes, until golden and crunchy.
3. Place eggs in pot of boiling water for 6…–7† minutes. Add beans for last  minutes of cook time, then drain carefully. Cool under running cold water, peeling shell off at the same time.
4. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Season with salt and pepper.
5. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for 3€–4‚ minutes each side, until just cooked through. Set aside, covered in foil to rest for a few minutes. Slice thinly against the grain.
6. Mix Caesar dressing with mayonnaise and water in a small bowl. Roughly slice lettuce; slice cucumber in half lengthways then slice thinly on an angle. Place all salad ingredients (except eggs) together in a bowl. Toss with Caesar dressing. Slice eggs into quarters and place on top.
7. Divide Caesar salad between plates.