1. Preheat the oven to 400°F (204°C).

2. Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon (15 ml) of the olive oil. Sprinkle with a   pinch of salt and pepper. Place a wire rack over the chicken, and add the bacon in a single layer (so the juices from the bacon drip onto the chicken).

3. Bake for 15 minutes, or until the bacon is crisp. Remove the wire rack and its bacon, and set aside the bacon to cool.

4. Add the tomatoes to the chicken. Spoon any oil in the bottom of the pan over the tomatoes and sprinkle with a pinch of salt and pepper. Place the pan back in the oven and bake for 10 to 15 minutes, or until the chicken is browned and no longer pink in the middle.

5. Meanwhile, place the eggs in a pan of cold water, so the water is just covering them. Bring to a boil, then simmer for 6 minutes—this will give them a slightly runny center; cook for 3 minutes more for firmer center. Turn off the heat and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then carefully roll the eggs on a work surface to break the shells. Peel off the shells and slice the eggs in half.

6. Place the cooked chicken on a cutting board and cut into bite-size pieces. Slice the bacon into 1-inch (2.5-cm) pieces.

7. In a small bowl, stir together all the dressing ingredients.

8. In a large serving bowl, arrange the lettuce and pea shoots. Top with the chicken, bacon, roasted tomatoes, eggs and red onion slices.

9. Sprinkle with the Parmesan and serve with the dressing.