In a large bowl, combine the shredded chicken, parsley, almonds, sun-dried tomatoes, olives, diced tomato, and pickled eggplant. Season with salt and pepper to taste and set aside.
Prepare the vinaigrette by combining the lemon juice, sherry vinegar, Dijon mustard, minced shallot, and olive oil in a blender or small food processor. Blend until emulsified, then add salt and pepper to taste.
Pour the vinaigrette over the salad ingredients and toss to combine.
Refrigerate for 2 hours before serving.
Place some romaine hearts on a plate and mound the chicken salad on top to serve.