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Heat a medium frypan over medium to high heat and add 2 tbsp olive oil. Add chicken and cook on both sides until cooked through. Set aside to rest for five minutes then slice.
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To make the croutons, heat frypan over medium heat. Add 2 tbsp of olive oil, add bread and season with salt and pepper. Fry until golden and set aside.
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Place dressing ingredients into a blender and combine until smooth.
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Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions. Add asparagus in the final minute of cooking time.
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Refresh pasta and asparagus under cold running water, drain and toss through 1 tbsp olive oil to coat and season with salt and pepper.
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To assemble the salad place lettuce leaves on a serving plate. Add pasta, asparagus, boiled eggs and chicken to the plate.
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Drizzle over the dressing and top with croutons, basil, spring onion, shaved parmesan and smoked almonds.
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Serve and enjoy with family and friends!
