• In a medium bowl, combine savoury seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken tenderloins, toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, roughly chop tomato and cucumber. • Halve bake-at-home ciabatta. Toast or grill to your liking then roughly chop or tear into bite-sized chunks.

• In a large bowl, combine Dijon mustard, the honey and a drizzle of vinegar and olive oil. Season. • Add deluxe salad mix, toasted ciabatta, tomato and cucumber. Sprinkle with diced bacon and toss to coat. Little cooks: Take the lead by tossing the salad!

• Divide bacon-crouton salad between bowls. • Top with savoury chicken and drizzle over caesar dressing (see ingredients) to serve. Enjoy!