• Gather and weigh your ingredients
• Marinate the chicken breasts in the lemon & lime juice, add the minced spring onion along with a dash of salt and white pepper for a minimum of 30 minutes. Pan fry the chicken breasts over med/medium high heat until cooked through and a gorgeous golden colour. Set aside to cool
• Cook off the streaky bacon and drain on kitchen roll.
• Soft Boil the eggs. Peel & Refresh
• To make croutons, use old bread (I use Boules or round loaf bread as I'm in France) and remove the crusts. Cut into squares (approx 1 cm) and toss with some olive oil- I like to add some finely chopped fresh chives, but you don't have to)- you don't want these to be wet, just a very light coating. Pop into a pre-heated oven of 220C [430F] on a lined tray for about 8 minutes or golden. Allow to cool thoroughly before using on your salad- store in a dry airtight container for a couple of weeks.

To Assemble

• Tear the Romain leaves in the quantity and size you prefer and place in a mixing bowl
• Break up, crumble or cut the bacon (using kitchen shears) to the sizes you prefer and place into the bowl with the lettuce and toss through
• Arrange the lettuce/bacon mixture onto the plate.
• Slice the cooled chicken breast on an angle at a width you prefer and arrange the slices on the lettuce mixture.
• Thinly slice the Anchovy Fillet down the centre vertically. Arrange these on your salad
• Cut the cooled soft boiled egg into quarters and arrange with the salad
• Sprinkle some croutons throughout, depending on your taste
• Shave, or grate the Parmesan cheese on top
• Finely chop some chives and sprinkle on top (I like to use the whole chives too, for garnish if I have extra)
• Serve either dressed or with the dressing on the side