Chicken Caesar pasta salad

• 300gPenne
• 400gChicken breast fillets
• 3 tbspOlive oil
• 3 slicesSourdough
• 6 tbspMayonnaise
• 1 cloveGarlic
• 1 tspDijon mustard
• 1 tspWorcestershire sauce
• 1Lemon
• 40gItalian-style hard cheese
• 2Little gem lettuces, add on the day

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan). Rub the chicken with 1 tablespoon of the oil and some salt and pepper, and lay it on a small tray.

2. 2

   Roast for 20 to 25 minutes, until cooked through with no pink in the middle. Leave to rest for 5 minutes.

   28 min, mostly hands-off

3. 3

   Meanwhile, tear the bread into bite-sized pieces and toss them on a second tray with the rest of the oil and a pinch of salt. Bake on the shelf below the chicken for 10 to 12 minutes, shaking once, until golden and crisp. Leave to cool on the tray.

   20 min, mostly hands-off

4. 4

   Cook the penne in a big pan of salted water for 11 minutes. Drain, rinse under the cold tap until cool and shake off as much water as you can.

   18 min, mostly hands-off

5. 5

   Finely grate the cheese and crush the garlic. Whisk the mayonnaise with the garlic, dijon, Worcestershire sauce, the zest and juice of the lemon and three quarters of the cheese. Add a splash of water if it is too thick to pour.

6. 6

   Slice the chicken and toss it with the pasta and dressing. Pack into tubs and scatter over the rest of the cheese. Bag up the croutons separately and keep the little gems whole for the day.