Caesar salad gets a seasonal update with the addition of spring vegetables here. In go tender asparagus and fragrant fennel to mingle deliciously in the bowl with crispy bacon and poached chicken. Drizzle over a quick-fix dressing and you've made yourself a winner.
Place 1 litre (4 cups) salted water in a saucepan over high heat and bring to the boil. Add chicken, reduce heat to medium and cook for 12 minutes or until just cooked through. Add asparagus in the final 2 minutes of cooking. Remove chicken and asparagus. Rinse asparagus under cold water. Set aside to cool. While chicken is cooking, continue with step 2.
Chop bacon and place in a frypan over medium heat with 30ml (1½ tablespoons) water. Cook for 8 minutes or until water has evaporated and bacon is crisp and golden. Set aside on paper towel.
Zest and juice lemon. Place in a bowl with mustard, aioli and fish sauce and mix to combine.
Rinse lettuce and separate leaves. Finely chop spring onion. Thinly slice fennel, reserving fennel fronds.
Once cooled, use your fingers or two forks to shred chicken.
Place chicken, bacon, lettuce, spring onion, fennel and asparagus in a bowl. Season with salt and ½ teaspoon pepper and toss to combine. Spoon over dressing and top with reserved fennel fronds and parmesan to serve.