This recipe is summer-ready and perfect for your evening beachside picnic dinners. It's easily transportable if you mix the Caesar salad in a sealable container and cook the marinated chicken on a barbecue, then wrap it all up for a hand-held meal. Of course, if you'd rather stay indoors, it works equally well cooked in the frypan.
Place chicken in a bowl, sprinkle with Italian Kitchen Herbs, oil and salt and mix to coat.
Heat a frypan over medium heat. Add chicken and cook, turning occasionally, for 5–6 minutes or until cooked through. While the chicken is cooking, continue with step 3.
In a bowl big enough to fit the salad, zest and juice lemon. Add mustard, fish sauce and aioli, season with pepper and stir to combine.
Chop lettuce into bite-size pieces. Roughly chop baby spinach. Cut tomato into wedges and season with salt and pepper.
Add lettuce, baby spinach and parmesan to the bowl with the dressing and mix to coat leaves. Season with salt and pepper to taste.
Place some Caesar salad on wraps and top with chicken. Serve with remaining salad on the side.