Preheat oven (electric cooker: 120 °C/circulating air: 100 °C/gas: see manufacturer). Line baking tray with baking paper. Wash meat, pat dry and season with salt, pepper and Cajun spice. Heat 1 tablespoon of oil in a frying pan. Brown the meat on both sides, then continue cooking in the hot oven for about 20 minutes.
Cut the baguette into very thin slices. Heat 2 tablespoons of oil in the frying fat little by little. Fry bread in it in portions on both sides until crispy.
For the dressing, grate parmesan finely. Mix 1 tbsp. cheese with mayonnaise, yoghurt, cream, mustard and 2 tbsp. lemon juice. Season to taste with salt, pepper and 1-2 tsp. sugar.
Take the meat out of the oven and let it rest. Clean, wash and roughly dice the peppers. Tomatoes wash, halve. Peel onion, cut into strips. Thyme wash, shake dry and pluck smaller. Heat 1 tablespoon of oil in a frying pan. Sauté the pepper and onion for about 5 minutes. Cut the meat into slices. Mix with the tomatoes, olives and thyme and add to the bell peppers, continue to steam for 2-3 minutes. Season to taste with salt, pepper, Cajun spice and 1-2 tbsp. lemon juice. Remove from heat.
Clean the salad, wash and spin dry. Wash basil, shake dry, pluck leaves. Place slices of bread in the middle of the plates. Place the chicken mixture on top and place the salad leaves around it. Spread the dressing first, then the remaining Parmesan cheese on the salad leaves. Sprinkle with basil.