In a large skillet combine 2 tablespoons olive oil and bread crumbs. Stir over medium heat until brown and toasted, about 10 minutes. Season with salt and pepper and transfer bread crumbs to a bowl.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the shallot and stir until softened, 2-3 minutes. Add the capers, stir for 30 seconds and remove from the heat.
In a large serving bowl, place baby greens, bread crumbs, shallot mixture, and lemon juice. Toss to combine. Divide amongst four individual serving bowls and top with strips of chicken and Parmesan cheese.