Crispy Chicken with Watercress Potato Caesar

Steps

1. Prep and cook Caesar Bring a small pot of salted water to the boil. Dice potatoes 2cm. Cook in pot of water, for 15 minutes. Cut beans 1cm. Add to pot with potatoes, for final 1-2 minutes of cook time. Drain well and return to pot with a drizzle of oil.
2. Prep chicken Pat chicken dry, cut into 1cm thick strips and season. Place crispy chicken coating in a small bowl. Add chicken and coat well.
3. Cook chicken Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for 2-3 minutes each side, or until cooked through and crispy. Set aside to rest, uncovered.
4. Cook bacon Wipe same pan clean and return to medium heat. Add bacon and cook for 2-3 minutes, until golden. Remove from heat and transfer to a small bowl, lined with a paper towel, to drain.
5. Finish salad Chop lettuce 2cm. Add to a medium bowl, along with all other potato Caesar ingredients. Fold together and season.
6. To serve Place crispy chicken on potato Caesar, then sprinkle over parsley.