1. Heat 2 tbsp oil in a pan and fry the bacon until golden brown. Drain on kitchen paper.
2. Remove the crusts from the bread, cut into cubes and fry in the hot bacon fat for 2-3 minutes until golden brown. Drain on kitchen paper.
3. Season the chicken with salt and pepper. Heat 1 tbsp oil and fry the chicken for 10 minutes until golden and cooked through. Remove from the heat, cook and leave to cool slightly.
4. Boil the eggs for 8 minutes, rinse, peel and halve.
5. For the dressing, place the garlic in a blender with the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and Parmesan and blitz until creamy, gradually adding 80 ml cold water. Season with salt and pepper.
6. Peel the avocado, cut in half, remove the stone and cut the halves into thin slices. Arrange in bowls with the lettuce, bacon and eggs.
7. Slice the chicken and arrange on top of the salad. Drizzle with dressing and serve sprinkled with croutons.
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