Heat the oil in a frying pan with the garlic, then toss in the bread cubes and cook until golden brown. Drain on kitchen paper and discard the garlic.
Tear the lettuce into bite size pieces and place in a serving dish.
Place the chicken breast between two sheets of cling film and beat with a rolling pin or flat meat mallet to flatten slightly. Season with salt and pepper and sprinkle with a little oregano.
Heat a ridged griddle pan until very hot and cook the chicken for 3-4 minutes each side or until cooked through.
Remove from the pan and add the asparagus, cook for 3-4 minutes turning frequently until just tender.
Pour over some of the salad dressing over the salad and lightly toss. Scatter the croutons on top.
Cut the chicken into strips and arrange over the top of the salad along with the asparagus. Serve the remaining salad dressing separately.