Mix all dressing ingredients together in a small bowl. Set aside
Heat 1 tbsp. of the olive oil in a non-stick frying pan over medium-high heat
Season chicken with salt and pepper and cook 4-5 minutes each side or until cooked through. Remove and set aside to cool. When cool enough to handle, slice evenly into thick slices
Add bacon to the same pan and cook 2-3 minutes each side or until crisp and golden. Remove and set aside to drain on paper towel. Crumble or cut into large chunks
Pour off ¾ of the bacon fat from the frying pan and add 1 tbsp. of olive oil. Heat again and add bread slices. Cook for 1-2 minutes each side or until crispy and golden. Remove and set aside to cool. Cut up into large croutons
Arrange cos lettuce leaves onto a large salad platter. Top with chicken, bacon and croutons
Garnish with eggs and drizzle over dressing. Sprinkle over shaved Parmesan. Serve immediately
Tips & Hints:
Refrigerate any leftover dressing in a sealed container for up to one week.
If the dressing is too thick, stir through 1 to 2 tbsp. of water.