Finely chop anchovies, peel and mince garlic.
Place mayonnaise, lemon juice, anchovies, Dijon mustard, garlic and white wine in a food processor and blend until smooth and creamy.
Heat pan to a medium temperature.
Cut bacon into fine strips and finely chop onion.
Add oil to pan then cook bacon and onion until bacon is crisp.
Dice chicken and sauté in pan until golden and cooked through.
In a large bowl mix half the bacon, onion, chicken, croutons and dressing with the cos lettuce.
Top the salad with remaining ingredients, drizzle with more dressing and garnish with parmesan.
De-crust bread and cut into 2cm squares. Brush with olive oil and lay flat on baking tray.
Pre-heat oven to 180°C and toast croutons for approximately 10 minutes or until golden brown.
Add toasted croutons on top of salad and serve.