Crispy Chicken Caesar Ciabatta

Cook the chicken

• Slice each chicken breast into 2 pieces lengthways.
• Add the plain flour to one bowl with a pinch of salt and pepper, the beaten egg to another and the panko breadcrumbs to a third.
• Dip each piece of chicken into the seasoned flour, shaking off any excess, then the beaten egg then finally the breadcrumbs.
• Preheat the air fryer to 200°C. Spray the chicken lightly with cooking oil and air fry for 12-15 minutes, flipping halfway through. Alternatively you can pan fry the chicken if you prefer.

Prep the lemony courgette ribbons

• Zest and juice the lemon (keep half the lemon juice for the dressing).
• With a peeler, thinly slice the courgette into long strips. Add to a bowl, drizzle generously with your favourite oil, add all the lemon zest and half the lemon juice, nigella seeds, and a pinch of salt and pepper.
• With your fingers, massage the courgette ribbons to help marinate them (this breaks them down and makes them soft enough to eat raw). Set aside until assembling the rolls.

Make the cheat’s Caesar dressing & dress the lettuce

• While the chicken cooks make the dressing. In a bowl, mix the Dr. Will’s Avocado Oil Mayo with the reserved lemon juice, Parmesan, Dijon mustard and Worcester sauce until smooth and silky. Season to taste.
• Thinly slice/shred the little gem lettuce and toss with the dressing until well coated.

Assemble & Plate Up

• Slice the ciabatta in half and toast until golden brown.
• Fill each ciabatta with the dressed lettuce, crispy chicken and the courgette. Finish with extra Parmesan if you like.
• Repeat until all the ciabatta are assembled, then it’s time to tuck in!