We're in no mood to mess with a beloved classic here. This favourite salad is sticking to its core attributes with tender chicken, crispy bacon, cos lettuce and parmesan. OK, maybe we're taking a little weeknight-appropriate side-step from the original with fish sauce instead of anchovies. But that Caesar flavour is still deliciously loud and clear.
Preheat oven to 220°C fan-forced. Bring a saucepan of water to the boil in preparation for step 4. Slice chicken horizontally into 2 thinner pieces. Finely slice bacon. Place chicken and bacon on a baking tray with Italian kitchen herbs, ½ the olive oil, salt and pepper and toss to combine.
Tear pizza base into 3cm pieces. Place on a baking tray and drizzle with remaining olive oil and a sprinkle of salt.
Place both trays in oven and bake for 10–12 minutes or until chicken is cooked through and bread is toasted. While chicken and bread is baking, continue with step 4.
Gently place eggs in the prepared boiling water and cook for 7–8 minutes for soft boiled (cook for 2 minutes further for hard boiled). Drain and rinse under cold water to peel. While eggs are cooking, continue with step 5.
Zest and juice lemon. Place lemon juice and zest, aioli, fish sauce, wholegrain mustard and a good crack of black pepper in a bowl and stir to combine. Finley chop chives.
Rinse and roughly chop lettuce. Place lettuce, chives, parmesan, croutons and dressing in a bowl and toss to combine. Slice chicken. Quarter or halve eggs. Divide salad between bowls and top with chicken and egg. Sprinkle with bacon pieces to serve.