Preheat the oven to 180'C.
Season the chicken breasts with salt and pepper. Place on a baking tray and roast in the oven for 15 minutes or until cooked through. Allow to cool and then slice thinly.
Tear the bread into small pieces. Drizzle with the olive oil and bake in the oven for 10 minutes or until golden brown.
Separate the leaves of the baby gem and wash in cold water. Dry the leaves in a salad spinner.
Drain the sweetcorn. Thinly slice the spring onions. Grate the Parmesan. Juice the lemon.
Mix together the baby gem, chicken, croutons, sweet corn, spring onions and Parmesan in a bowl.
Dress the salad with the Greek yogurt and lemon juice. Season with salt and pepper.
«For extra flavour add a few sprigs of rosemary and a clove of garlic to the croutons.»