1.Preheat oven 200°C.
2.Place bread on a large oven tray in a single layer, spray with oil; bake for 10 minutes or until golden.
3.Cook leek in a medium pan of boiling water for 4 minutes or until just tender; drain.
4.Heat a lightly oiled grill plate (or grill or barbecue) over high heat; cook chicken for 3 minutes each side or until golden brown. Place chicken on an oven tray; cover with foil. Transfer to oven; bake for 15 minutes or until just cooked through. Rest for 10 minutes, then slice thickly.
5.Meanwhile, spray leeks and lettuce with oil; cook leeks on the grill plate for 3 minutes or until browned and the lettuce for 1 minute or until browned lightly, turning halfway through cooking time.
6.To make buttermilk dressing, combine ingredients in a small jug; season with pepper to taste.
7.Combine chicken in a bowl with rind, juice, basil and parsley.
8.To serve, top lettuce wedges with leeks and chicken mixture; sprinkle with croûtons and parmesan and drizzle with buttermilk dressing. Sprinkle with extra basil and parsley leaves, if you like.
You can substitute the leeks with green onions (scallions) or asparagus.Note