Preheat the oven to gas 3, 170ºC, fan 150ºC. Put the croutons on one baking sheet and the tomatoes on another. Drizzle both with a little olive oil. Season both well and put in the oven. Bake the croutons for 10 minutes and the tomatoes for 15-20 minutes, then set both aside.
In a large bowl, mix the ripped lettuce, Parmesan and croutons and set aside. Put the dressing ingredients in a bowl, stir to combine; season. Taste and add a little more lemon juice, as required.
Toss the dressing with the lettuce and crouton mixture just before you are ready to serve. Put in a bowl and top with the roasted tomatoes and cooked chicken.
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As seen in Real Food magazine
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