Chicken Caesar Pasta Salad

Season the chicken thighs with salt and pepper. Heat a splash of oil in a frying pan over medium heat. Cook the chicken thighs for about 6-8 mins per side, or until fully cooked and golden brown. Remove from the skillet and let them rest for a few minutes before shredding. Set aside in the fridge to cool completely.

Bring a pan of salted water to the boil. Cook the spirali pasta according to the package instructions, then drain and rinse with cold water to cool it down quickly, tip into a large bowl.

Slice the cucumber into thin rounds or half-moons. Chop the parsley. Slice the spring onions. Slice the gem lettuces into 3cm wide strips.

Make the dressing. In a blender or food processor, combine the mayonnaise, tin of anchovies (with oil), Parmesan, Dijon mustard, and the juice of the lemon. Blend until smooth. If the dressing is too thick, you can add a bit of water or more lemon juice to loosen a little, season well with salt and pepper.

In a large bowl, combine the cooked pasta, sliced chicken, cucumber, chopped parsley, spring onions, and chopped gem lettuces. Use a peeler to shave in the Parmesan, saving a little to grate over the top.

Pour the dressing over the salad and toss everything together until well combined. Spoon the salad into bowls, and grate extra Parmesan over the top.