Step 1
Heat the oven to 200°C.

Step 2
Place the chicken and potatoes in a shallow roasting dish, drizzle with the olive oil and sprinkle with salt and pepper. Make sure that everything is in a single layer.

Step 3
Roast in the oven for about 15 minutes and then add the bacon and cook for a further 10 minutes until chicken and potatoes are cooked and bacon is crisp.

Step 4
Cook the eggs in a pot of boiling water for 8 minutes for fudgy eggs where the yolk is in between runny and hard, less or more to taste. Drain and then cool with cold water.

Step 5
Combine the dressing ingredients together in a small bowl, mix well.

Step 6
Once the chicken, potatoes, and bacon are cooked, remove the pan from the oven. Let the chicken rest for a few minutes before shredding.

Step 7
Peel the eggs and then cut in half.

Step 8
In individual salad bowls, combine the torn lettuce, potatoes, chicken, and bacon. Add an egg to each bowl, drizzle with dressing and sprinkle over the Parmesan.