Ingredients
600g cooked chicken
½ ciabatta loaf, sliced
Olive oil 
1 large lettuce - kos or romaine cut into bite size pieces 
½ garlic clove, grated 
½ tsp Dijon mustard 
1½ tbsp lemon juice 
½ tsp Worcestershire sauce 
60g mayonnaise
½ tsp sugar
30g Parmesan, 2 tbsps finely grated and 25g sliced with a vegetable peeler 
½ tsp salt 
Pepper

Method
Put your bread into your toaster and toast until dark golden. When toasted, cut into large chunks.

To make the dressing, put the garlic, salt and Dijon mustard into a bowl and mix.  Add the lemon juice and mix again.  Add the Worcestershire sauce and sugar and mix again.  Add the grated parmesan and mayonnaise and thoroughly mix. 

Cut the chicken into chunks and in a large serving bowl put 2 tbsp of the dressing, add the lettuce and carefully turn to coat.  Add the chicken, croutons and shaved parmesan, another tbsp or two of dressing and carefully toss the salad together.  Serve.