Place all ingredients into a small blender (I use the small container of my Ninja blender. A stick blender also works but a blender gives a silky, voluminous texture to the dressing).
Soak the torn lettuce in a large bowl of cold water until you’re ready to assemble the salad. Make sure to drain the lettuce well in a salad spinner or draining the lettuce and using paper towels or a tea towel to absorb the remaining water.
Cook the bacon according to directions on the packet. I like to use the air-fryer: 4 strips (or 8 for a full-size drawer) 10 to 12 minutes on 400°F (200°C). Cut each strip of bacon into 5 or 6 pieces; set aside.
Heat a grill or a griddle pan to medium. In a medium bowl, combine the chicken, 2 teaspoons of oil, salt and pepper together. Cook the chicken for about 7 minutes, turn and cook a further 5 minutes or until thoroughly cooked. Remove from the pan and allow to cool slightly while you finish assemble the salad.
Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat. Add the garlic clove and cubed bread. Cook, for 7 to 10 minutes, stirring occasionally, until the bread is golden-brown and crispy. Remove the croutons to a plate; discard the garlic.
Whether you’re making one big salad or individual salads: add the lettuce to a serving bowl (or bowls), arrange the chicken over the lettuce. Top with bacon. Drizzle with the dressing. Scatter the croutons & drizzle with more dressing before topping with shaved parmesan & generous grindings of black pepper.
