Inspired by Jamie Oliver’s Jamie Mexican Caesar salad Oliver TOTAL TIME 40 MIN | SERVES 4

2 x 7-ounce (200 g) Certified Humane® skinless chicken breasts featuring certified 1 pinch of cayenne pepper humane 2 pinches of dried oregano meat 2 hearts of romaine lettuce 8 ripe cherry tomatoes 1/4 of a cucumber 1 ripe avocado 1 1/2 ounces (40 g) Parmesan cheese 1/2 a clove of garlic 1/4 cup (60 mL) fat-free natural yogourt 1 lemon Worcestershire sauce

3 tablespoons (45 mL) Credit: Recipe adapted from Save with Jamie, published by extra virgin olive oil HarperCollins. Recipe © Jamie Oliver. Image © 2013, Jamie Oliver Enterprises Limited, 4 slices of Certified photography: David Loftus. Humane® bacon

1. On a large sheet of parchment paper, toss the chicken with a pinch each of salt, pepper, cayenne and oregano, and a little olive oil. Fold over the paper, then bash and flatten the chicken to ½ inch (1.5 cm) thick with a rolling pin. Put a grill pan on a high heat to get nice and hot. 2. Meanwhile, trim then slice the bases of the lettuces, click the leaves apart, and place in a big bowl. Halve or quarter the tomatoes and erratically slice the cucumber (I’m loving my crinkle cut knife – you should get one!), and add both to the bowl. Squeeze the avocado flesh into a blender, finely grate in half the Parmesan and add the peeled garlic, yogourt, the juice from the lemon, a few drops of Worcestershire sauce and the extra virgin olive oil. Whiz until smooth, then season to perfection – you want it slightly too acidic, so add extra lemon juice, if needed. 3. Grill the chicken for 3 to 4 minutes on each side, and the bacon for a couple of minutes on each side, or until it’s all nicely charred, then remove. Add half the dressing to the bowl of salad and toss well to coat, then tip on to a nice serving platter. Slice the chicken and arrange on top of the salad with the bacon, then drizzle over the remaining dressing. Grate over the remaining Parmesan, sprinkle with the rest of the oregano from a height, then serve with a loaf of warm crusty bread.

PER SERVING (1/4 OF THE RECIPE): 377 CALORIES | 20.9 g TOTAL FAT | 5.9 g SATURATED FAT 4.8 g CARBS | 40.4 g PROTEIN | 4.1 g SUGAR | 1500 mg SODIUM

Ingredient and nutrition content of recipes may vary due to changes in product formulation, recipe substitutions, portion size and other factors.