Pre heat oven and cook Birds Eye Chargrilled Chicken following back of pack cooking instruction.
Rip the bread in to mixed size chunks and drizzle with olive oil and place in the oven for 5 minutes.
Wash and cut the cos lettuce.
Finely grate the garlic and half of the parmesan cheese into a bowl, then add the mayo and white wine vinegar and mix.
Add cos lettuce to serving plates topped by the cooked chargrilled chicken, bread croutons and mayo mix. Shave the reminding parmesan over the top and enjoy!