you will need:
500 g chicken breast fillets, trimmed
2 tsp olive oil
salt & freshly ground pepper
600 g Salad
Place the eggs in a saucepan and cover with cold water. Bring to the boil. Cook for 7 minutes. Drain, cool slightly then peel and cut in half.
Heat a barbeque grill on medium. Brush both sides of the chicken with oil. Season well. Chargrill the chicken for 4 minutes each side. Transfer to a plate and set aside for 10 minutes to rest. Thinly slice.
Meanwhile, remove bacon pieces from both the Caesar salad packets. Heat a small frying pan over medium heat. Add bacon pieces and cook until crisp.
Place salad leaves, croutons, bacon, sliced chicken and eggs in a bowl. Toss well. Add dressing sachets and toss to coat. Serve immediately.