Quick Caesar Salad
2 Chicken Breasts (skin removed)
1 teaspoon Olive oil
3 Eggs
1 Cos Lettuce or 1 bag Cos Lettuce leaves
1 cup Croutons
1/2 cup Parmesan Cheese
Caesar Salad Dressing **(see tip below)

Pre heat oven to 180 or 160 for a fan forced oven

Pour the olive oil into a non stick pan and place pan onto a medium high heat. Fry the chicken breasts until golden on both sides (about 4 minutes each side)

Place chicken on a baking tray lined with a piece of baking paper and cook in the oven for about 20 minutes. ( Or until your chicken is cooked through. Times will vary depending on your oven.) Remove chicken from the oven,let it stand for 5 - 10 minutes before slicing into thin strips

While the chicken is baking, place the three eggs into a small saucepan and cover them with water. Place on a high heat, bring to the boil and then simmer for five minutes. When cooked, drain the saucepan and cover the eggs with cold water to cool them down. After five minutes peel the eggs

Rinse the cos lettuce leaves, pat dry with a paper towel and tear into bite size pieces, placing them into a serving bowl. Add the chicken and croutons, toss. Garnish with the finely chopped egg and parmesan cheese.

Serve onto individual plates and drizzle with the dressing.

TIPS
This salad can be assembled completely onto a salad platter with the dressing drizzled over it, rather than individual servings.

**I use a ranch dressing for a variation on this salad.