1.Half-fill a medium frying pan with water, add salt and bring to the boil. Add chicken, reduce heat to low. Cook, covered, in barely simmering water for 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan. Cover and stand 5 minutes before slicing thinly.
2.Combine aïoli, anchovy and mustard in a small bowl. (If necessary, add 1 tablespoon of hot water to thin the dressing to a drizzling consistency.)
3.Heat oil in a large non-stick frying pan over medium heat. Cook bacon 2 minutes each side or until browned. Drain on paper towel. Add bread to pan. In two batches, cook 2 minutes on each side or until golden.
4.Layer lettuce (tearing any large leaves into smaller pieces) in a large bowl or on a platter with bacon, bread, chicken and parmesan. Drizzle with dressing.
You can use 1 teaspoon of worcestershire sauce instead of the anchovy fillets. This salad is a great way to use up leftover roast chicken. Shred the chicken and add to the salad instead of the poached chicken breasts.Note