Preheat oven to 200c. Combine cream cheese, almond flour and mozzarella in large bowl. Microwave for 3 minutes on high, stirring occasionally. When cheese is bubbly, removing and stir well with fork. Add beaten egg and stir to incorporate. Shape into a ball. Place on top a sheet of baking paper. Top with another sheet of baking paper. Using a rolling pin, roll as flat as you can get. Cut into 1 inch squares. Separate squares and place 1/2 cm apart on a baking pan, lined with baking paper.Cook for 10 minutes, turning over after 5. Check and take out of oven when browned and slightly crispy.
Reserve 1/6 of the chips for the salad.
Cook the Bacon
Cook 3 slices of bacon until crispy. We used the air-fryer for 7-10 minutes at 180
Make the Parmesan Chips
Take pinches of pre-grated Parmesan cheese and place on a microwave safe plate. Pat flat. Cook for 1-2 minutes. When hot, using a spatula, remove from plate and move to a cold plate to cool.
Cook the Chicken
In advance, cut the chicken into 1 inch cubes. Take 1/2 the Caesar dressing and pour into a plastic Ziploc bag. Add chicken and store in fridge for 4-8 hours or overnight.
Thread chicken onto skewers. Cook in Air Fryer at 180C for 15 minutes, turning occasionally until brown and temperature reaches 70C.
Remove and let rest for 3-5 minutes.
Cook a Fried Egg
In a small nonstick pan, cook 1 egg but leave the center slight soft. (Unless you like to firm and then cook until crispy).
Assemble the Salad
Using clean hands, tear lettuce into bite size pieces. Cut bacon into bite size pieces. Remove chicken from skewers. Combine all remaining ingredients and serve.
