Cook the Book: Deconstructed Club Sandwich Salad

Name: Cook the Book: Deconstructed Club Sandwich Salad
Ingredients: 8 thin slices smoked bacon; 4 firm ripe heirloom tomatoes, cored and quartered; 1/2 head romaine lettuce, chopped (3 cups); Creamy Lemon-Mustard Dressing (recipe follows); 4 thin slices sourdough bread, toasted; 2 Poached Chicken Breasts, cut lengthwise into thin slices (recipe follows); Creamy Lemon-Mustard Dressing; Grated zest of 1 lemon, preferably organic; 2 tablespoons freshly squeezed lemon juice; 1/2 teaspoon fine sea salt; 1 cup light cream; 1 tablespoon imported French mustard; Poached Chicken Breasts:; 1 quart chicken stock, preferably homemade; 1 onion, quartered (do not peel); Several fresh tarragon leaves; Several fresh thyme sprigs; 1 celery rib or several celery leaves, chopped; 2 fresh or dried bay leaves; 6 whole black peppercorns; 4 plump, moist garlic cloves, peeled and halved; 6 fresh parsley sprigs; 2 boneless, skinless chicken breasts (each about 8 ounces)