Chipotle Chicken Caesar Salad

Heat your oven to 200°C/354°F.

Chop your chicken into bite-sized pieces. Place your thighs in a bowl and add your chipotle paste, cumin, a big pinch of salt and some olive oil. Mix to combine.

Add your chicken to a roasting tray and bake for 30 mins until tender and lightly caramelised.

Tear your ciabatta loaf into small bite-sized pieces. Toss them onto a large baking tray and add a good pinch of salt and a drizzle of olive oil. Toss to totally coat, then bake for 10 mins until golden and crispy.

Cook your corn in a hot griddle pan until lightly charred.

Separate your egg and pop your yolk in a small food processor. Save your white for another occasion.

Add your jalapeños, along with 25ml of the jalapeño brine, mustard, grated parmesan and lime juice to the food processor, then give it a whizz to combine.

Very gradually pour in 150ml of vegetable oil to the egg mixture. Loosen to a thinner consistency with 2 tbsp water, then season to taste with salt and pepper.

Once your corn is cool enough to handle, shave the kernels off. Chop your avocados into chunks.

Cut the end off your lettuces and separate the leaves. Put them in a large mixing bowl and add your croutons, chicken, avocado, charred corn and dressing. Toss to combine.

Spoon your salad onto plates and sprinkle with extra parmesan. Serve and enjoy.