Cook the chicken breasts in a skillet. Use 2 forks to shred the meat and allow to cool. Add the bacon to the skillet, cook until crispy, and let cool.
Remove the core from the romaine lettuce and separate the salad into individual leaves. Wash each leaf and use a paper towel to pat them dry.
For the chicken caesar salad, combine the eggs, parmesan, mustard, garlic, lemon juice, and olive oil. Use a hand blender to blend until it thickens.
Add the shredded chicken, diced tomatoes, and parsley to the mixture and season with salt and pepper.
Spread the chicken caesar salad on the salad leaves and put a slice of bacon on top of each one.
Now reconstitute the original shape of the lettuce by putting the stuffed leaves back together.
Wrap the stuffed salad roll in plastic wrap and refrigerate overnight.
Before serving, carefully unpack the salad and cut it into thick slices. Add some croutons on top if desired.
