In a small pan over medium heat, bring 500ml of water to a boil, then simmer and poach the chicken breasts.
Remove the chicken from the pan, cool, then slice in cubes around 3cm x 2cm x 3cm.
Toss lettuce, cherries, chicken and croutons in a large salad bowl. Just before serving, pour Lime Dressing over salad, sprinkle with Parmesan cheese and toss lightly.
Cut 3 slices day-old bread into 1cm cubes. Toss with 1 tablespoon olive oil and 1 tablespoon grated Parmesan cheese. Heat in a nonstick skillet over medium heat 3 to 4 or until golden brown; stir frequently.
Combine 3 tablespoons fresh lime juice, 1 small clove crushed garlic, ¾ teaspoon salt, ½ teaspoon grated lime peel and ¼ teaspoon freshly ground coarse black pepper.
Beat in ⅓ cup olive oil until blended. Remove garlic clove before pouring over salad.
All information provided by Jo Sims.