Caesar Salad with Chicken and Crispy Bacon

Brush chicken fillets with oil and season with salt and pepper. Grill or pan-fry the chicken on both sides until cooked through.

Place bacon on a baking sheet lined with parchment paper. Bake at 190°C until golden and crispy. Let drain on paper towels and break into smaller pieces.

Make the dressing by finely chopping garlic and anchovies, mashing them together with a fork.

Whisk together egg yolks, mustard, anchovies, garlic and lemon juice in a bowl. Add oil bit by bit while whisking - the dressing should become thick like mayonnaise.

Stir in yogurt and season with salt and cayenne pepper. If desired, mix in a small handful of grated parmesan into the dressing.

Fry bread pieces until golden and crispy in butter, then add pressed garlic.

Tear lettuce leaves apart and arrange on a large platter.

Slice chicken thinly and distribute chicken slices and bacon over the lettuce. Drizzle with some dressing and sprinkle with grated parmesan.

Finally sprinkle with crispy bread pieces and garnish with chives. Serve remaining dressing on the side.