1.Split chicken in half horizontally. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for about 3 minutes each side or until browned lightly and just cooked through. Pierce with a skewer and if juices run clear, chicken is cooked. Remove from pan; cover to keep warm.
2.In the same pan, cook bacon until golden and starting to crisp. Remove bacon from pan with tongs or slotted spoon.
3.Add remaining oil to pan; add bread and anchovies; cook, stirring, until golden and crisp. Remove from pan. Coarsely chop the anchovies.
4.Wipe out the pan with absorbent paper. Fill the pan 4cm deep with boiling water. Reduce the heat until water is just simmering. Crack eggs one at a time and gently slide into the simmering water. When the white is firm and the yolk still runny, carefully remove eggs from the water with a slotted spoon. Rest the spoon on absorbent paper for a moment then place on a plate.
5.To assemble the salad, toss lettuce leaves and onion with the dressing; divide between four large bowls or plates. Top with chicken and bacon. Place eggs on top, then sprinkle with the bread, anchovies and parmesan.
Not suitable to freeze or microwave.Note