To make the dressing, combine all ingredients in a small bowl and whisk together to combine. Once combined, cover and pop into the fridge until needed.
Toast the two slices of bread in the grill until they turn light brown. Using kitchen scissors, cut into small pieces and set aside to cool completely.
Place the eggs in a small saucepan half filled with water and cook as desired.
One the eggs are cooked to your liking, remove saucepan from the heat and carefully drain the hot water. Fill the saucepan with cold water to allow the eggs to cool.
Add the olive oil to a frying pan, add the chicken breast pieces and cook over a medium/high heat until cooked through - approximately 5 - 6 minutes. Please note the time will vary depending on the thickness of your chicken breast.
Add the bacon to the frying pan when chicken has almost cooked through- it will only take 3 -4 minutes to cook.
Peel the cooled eggs and set aside until needed.
Remove the cooked chicken and bacon from frying pan. Using kitchen scissors, cut the bacon into small pieces. Allow the chicken breast to rest for a couple of minutes before slicing in half.
Arrange the lettuce on your plates, add the chicken, cooked eggs, chopped bacon, croutons and sprinkle with parmesan cheese. Drizzle dressing over salad as desired.