Ingredients (Serves 2)

For the Salad:
• 2 cos lettuce hearts (or 300g prepared leaves)
• 300g Bostock Smoked Chicken Breast, sliced
• 100-120g Bostock Chicken Rashers
• 1.5 cups croutons (about 75g)
• 1/2 cup freshly grated Parmesan
• 1/3 cup dried cranberries
• 1 egg, soft-boiled and halved (optional)

For the Dressing:
• 1/4 cup mayonnaise
• 1/4 tsp minced garlic
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/4 cup freshly grated Parmesan
• 1 tbsp milk
• 1/8 tsp salt
• 1/8 tsp black pepper

Method
1. Make the dressing: Whisk together mayonnaise, garlic, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, milk, salt, and pepper in a bowl until smooth. Set aside.

2. Crisp the rashers: Cook the Bostock Chicken Rashers in a hot pan until crispy (about 3-4 minutes per side). Remove, cool slightly, and crumble or chop into bite-sized pieces.

3. Prepare the lettuce: Wash and roughly tear the cos lettuce into bite-sized pieces. Pat dry thoroughly.

4. Assemble the salad: In a large bowl, toss the lettuce with half the dressing until lightly coated. Add the sliced smoked chicken, crispy rashers, croutons, cranberries, and most of the Parmesan. Toss gently.

5. Serve: Divide between two plates. Top with remaining Parmesan, a soft-boiled egg half (if using), and drizzle with extra dressing to taste.