Method
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Preheat the oven to 200°C, 180°C fan.
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Using a meat mallet or rolling pin, pound each chicken breast to approx. 2cm at the thickest part (this just helps even cooking).
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Line a baking pan with foil or baking parchment and place the chicken in. You can season with salt and pepper, or even your favourite herbs, like rosemary or oregano.
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Once the oven is up to temperature, bake the chicken for 18-20 mins.
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Whilst the chicken is cooking you can prepare the rest of the salad. Shred the lettuce and share evenly between two bowls.
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Drizzle half of the mayonnaise evenly across the two bowls.
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Preheat 5ml of oil in a frying pan on a medium to high heat, then add the bacon lardons. Continue to turn the lardons regularly to ensure they get equally crispy. Fry for approx. 5 mins.
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Once your chicken is cooked, remove from the over and then slice into 1cm wide strips or roughly chop – whichever you prefer!
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Add the chicken and the lardons on top of the lettuce and then drizzle the remainder of the mayonnaise on top.
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Finish with the croutons and parmesan!
