Preheat oven to 350 degrees F. Toss bread cubes with olive oil, place on baking sheet in single layer bake of 6 minutes, toss cubes and bake for another 6 minutes, or until golden and crisp. Remove from oven and sprinkle with salt.
Heavily oil a pan with olive oil. Lay down 8 slices of potato. Place an herb leaf in the center of each potato. Lay another potato slice on top of the herb and brush liberally with oil. Bake for 7 minutes until golden brown. Remove from the oven and sprinkle with salt and pepper. Increase heat to 400 degrees F.
On a silpat or parchment lined cookie sheet, place each of 4 tablespoons of cheese, spreading out each to 3-inch diameter across. Cook the cheese until melted and slightly browning, about 6 minutes. Remove the cheese from the pan and drape the cheese over a rolling pin, bottle, or the bottom of a cup to shape it. Place the frico on top of the salad.
Place eggs in saucepan and cover with water. Bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Transfer to ice bath. Peel and quarter eggs.
In a medium pan place chicken in a single layer and add enough chicken broth to cover by 1/2-inch. Transfer the breasts to a plate, and bring liquid to a boil. Return breasts, bring to a boil, and simmer gently for 7 minutes. Turn off the heat, cover and let stand for 10 minutes. Remove from liquid and let cool. Slice on a diagonal before adding to salad. Serve warm or room temperature.
Sprinkle sliced tomatoes with salt. Lay slices on paper towels to drain. Set aside.
Place greens on a platter. Arrange egg quarters, sliced chicken breast, tomatoes, and cucumber in a decorative manner. Sprinkle mixed herbs and croutons on top.
In a bowl, whisk together vinegar, mustard, salt, pepper. Add oil in a slow stream and whisk to emulsify. Add the shallots and garlic and adjust seasoning. Serve vinaigrette on the side.