For dressing: Whip cream until thick. Mix mayonnaise, garlic, cheese, capers, fresh juice, Worcestershire sauce, Tabasco sauce, anchovies, mustard and pepper in a container and beat with a blender. Then mix by hand with cream.
To make chips: Boil water over high heat. Then fold in the polenta in a thin stream. Bring to a boil, season with salt. Remove from heat and puree in a vertical blender until smooth. After that, pour the finished polenta on silicone mats in a thin layer and leave to dry for 6-8 hours. Fry dried polenta in hot oil.
Coarsely tear the lettuce leaves, cut the smoked chicken breast into a large cube. Toss the chicken breast and lettuce with the dressing and arrange on a plate. Sprinkle with Parmesan and garnish with cherry tomatoes, capers, and polenta chips.