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Horizontally slice the chicken breasts through the centre to make 4 even-sized breasts. Coat in ½ tsp salt & garlic powder & ¼ tsp pepper. Place to one side.
Fry the bacon over low-medium heat until crisp, then remove & leave the fat in the pan. Increase heat slightly to medium & add chicken to the leftover fat (add a dash more oil if you need). Fry chicken for a few mins each side, or until golden on the outside and white/piping hot through the centre. Place to one side & leave to completely cool (important). Slice into thin strips just before needed.
Add the torn bread to a baking tray, drizzle with olive oil (1-2 tbsp) & sprinkle with a good pinch of salt. Toss then bake at 180C/350F for around 12mins, or until deep golden & crispy. Place to one side & leave to cool.
Add the pasta to salted boiling water & cook to packet instruction. Drain & rinse with water until completely cool. Give it a very good shake in the colander to remove as much water as possible.
Whilst the pasta is cooking add dressing ingredients to a food processor & blitz until smooth.
Add drained pasta to a large serving bowl. Top with chopped lettuce, bacon, chicken, croutons & shaved parmesan. Pour in all the dressing (or the amount of your preference) toss then serve!