Ingredients
2 large skin on chicken breasts (or 3 small)
½ ciabatta loaf, sliced into large chunks
Olive oil 
1 large lettuce - kos or romaine cut into bite size pieces 
½ garlic clove, grated 
½ tsp Dijon mustard 
1 tbsp lemon juice 
½ tsp Worcestershire sauce 
120g mayonnaise
½ tsp sugar
75g Parmesan, 50g finely grated and 25g sliced with a vegetable peeler 
Salt 
Pepper

Method
Preheat the oven to 180c. 

Take the skin off of the chicken and put on a greaseproof lined baking tray, season with salt and put another piece of greaseproof paper over the top and top with another baking tray, this keeps the skin flat and helps it crisp up. Put into the oven for around 25 minutes until golden all over and crispy.

Season the chicken breasts and pan fry over a high heat in a tbsp oil both sides until golden.  Finish off in the oven for 10 minutes. 

Put your bread into an oven dish, pour over a few tbsps of olive oil, season and put into the oven for 5-10 minutes until golden.

To make the dressing, put the garlic, anchovy paste and Dijon mustard into a bowl and mix.  Add the lemon juice and mix again.  Add the Worcestershire sauce and mix again.  Add the grated parmesan and mayo 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.  Top with the broken pieces of chicken skin and serve.