• Add chicken breast to a saucepan of cold water and place on the stove over a high heat. When the water comes to a boil, turn off the stove and remove pot from the heat. Cover with a lid and allow chicken to sit for 20 minutes for a perfectly cooked, moist chicken breast! Once cooked, chop into chunks and place in the fridge to cool.
• Meanwhile, cut bacon into pieces and place into a cool frypan. Turn frypan on and bring up to a medium heat, allowing fat to render. Cook bacon until crispy and then drain on a paper towel, keeping the fat in the pan for frying the panko crumbs.
• Add panko breadcrumbs to bacon fat and toss around to coat. Add in minced garlic and season with salt, stirring into breadcrumbs. Fry for a few minutes until crumbs are crispy and golden and the garlic is fragrant. Set aside to cool.
• Slice each leaf of cos lettuce down the stem, and then into large bite-sized pieces.

Dressing

• In a large (preferably wooden) bowl, add anchovies and mince with a fork. Add minced garlic and continue to mash with a fork, combining both ingredients together.
• Add Dijon mustard, Worcestershire sauce and pepper and whisk.
• Add in egg yolk and parmesan and whisk in, creating a thick dressing. Stir through lemon juice and then slowly drizzle in olive oil while whisking to emulsify. You are dispersing the fat throughout the liquid creating a creamy, cohesive dressing.
• Once emulsified, add in lettuce leaves, chicken and bacon and toss well so that each component is coated in the dressing. Sprinkle with garlic fried panko crumbs, and additional parmesan cheese and toss lightly. Serve immediately.