Preheat the oven to 200°C.
Gently heat half of the olive oil in small pan. Add Knorr Chicken Stock Pot and stir until the stock has melted into the oil.
Remove from the heat, pour into a large bowl and add leave to cool for 2 minutes then add pepper sauce, and 1 tablespoon of the lime juice. Stir well until ingredients are evenly mixed.
Add chicken breasts to the bowl. Rub the mixture into the skin and then the underside of the chicken ensuring every part of the chicken is covered. Leave to stand at room temperature for 20 minutes.
In separate bowl toss bread cubes with other half of olive oil.
Transfer chicken to baking tray, skin side up. Place in oven. After 10 minutes add bread cubes in separate tray and bake until chicken is thoroughly cooked and bread is golden brown. Turn bread only once. After cooking, leave chicken rest for 5 minutes then slice.
For the salad dressing: Whisk Knorr Creamy Garlic and Herb Salad Dressing with remaining lime juice in a small bowl and set aside.
Lay mixed lettuce leaves and cos lettuce leaves on plate. Add sliced chicken, pour over the dressing and sprinkle the Parmesan shavings to garnish.
Note: This recipe includes the time required for marinading in the preparation time.