Recipes:Quick Caesar salad with roast chicken & bacon

Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken

4 chicken breasts , skin on
8 slices streaky bacon
1 garlic clove , crushed
juice ½ lemon
3 tbsp natural yogurt
3 tbsp olive oil
50g Parmesan , plus extra to serve
Worcestershire sauce (optional)
2 small romaine lettuces

Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.

No-cook version: Chicken & olive Caesar salad

Buy a ready-roasted chicken and tear the meat into chunks. Toss with the dressing and lettuce as above, plus 2 torn, toasted wholemeal pittas, a small handful pitted green olives and 2 roasted red peppers from a jar, cut into chunks.