Method

1. In a food processor or blender, combine the mayonnaise, anchovies, parsley, lemon juice, Parmesan, garlic and Dijon mustard. Blend for 30 seconds or until smooth and creamy. If the dressing is too thick, add a splash of water to loosen slightly. Taste and adjust lemon or seasoning to your liking. Set aside.
2. Heat a drizzle of olive oil in a large frying pan over a medium heat. Season the chicken breasts with salt and pepper. Sear them for 4–5 minutes on each side until golden. Once both sides are browned, lower the heat, cover the pan with a lid, and let them cook gently for another 10 minutes or until fully cooked through (internal temperature should reach 75 degrees). Remove from the heat and rest for five minutes before slicing or shredding.
3. In the same pan, add the bacon lardons and cook over a medium-high heat for 4–5 minutes until crispy and golden. Transfer to a plate lined with kitchen paper to drain any excess fat. Set aside to cool.
4. Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet instructions until al dente. Drain well and allow to cool slightly.
5. In a large bowl, combine the cooked pasta, sliced kale, shredded chicken, and half the grated Parmesan cheese. Pour over the Caesar dressing and toss gently until everything is evenly coated. Add the crispy bacon and the rest of the Parmesan, then finish with freshly cracked black pepper to taste.
6. Serve immediately or cover and chill in the fridge for 20–30 minutes before serving. Garnish with extra Parmesan and, if you like, chopped parsley just before bringing it to the table.
7. Best served slightly chilled or at room temperature. Keeps in the fridge for up to two days. Not suitable for freezing.

Recipe from Good Together: Delicious Recipes for the Moments that Matter by Una Leonard, published by Hachette Books Ireland