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Start by making the Caesar In a jar or measuring jug, only a little wider than your hand blender, add the egg, garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, and vegetable oil.
Place your hand blender to the bottom of the mix and blend until thick, slowly lifting the blender up to make sure all the mix emulsifies.
Add the grated parmesan and stir. Taste and adjust for seasoning. If you want a thinner consistency then add a little more lemon juice/a splash of water.
Place the potatoes into cold salted water. Bring to the boil and cook for 10-15 minutes until tender. Drain and steam dry.
Meanwhile, combine the bread, oregano, salt and oil. Air fry or oven cook at 190c for 4-5 minutes or until golden and crisp.
Place the bacon/pancetta into a cold pan over a medium heat and fry until golden.
Place the potatoes into a large bowl, followed by the bacon and the fat in the pan. If they are hot, leave to cool until warm. Then add the spring onions, chicken, lettuce, croutons and 3-5 tbsp of the dressing. Mix well, adding more of the dressing to taste. Finish with more flakes of Parmesan.