Wash the lettuce and iceberg lettuce, tear into bite-sized pieces, and cut the tomato into large cubes. Arrange them on a plate.

After thawing the chicken breast, lightly sear both sides, slice it, and arrange on the plate. Boil a small pot of water, add some salt and white vinegar, and create a whirlpool with a spoon. Crack an egg into the water and poach until it's about halfway cooked. Remove and place in a soy sauce dish, sprinkle with parsley flakes.

Drizzle your choice of dressing over the salad.