1-First, make the croutons: by heating your oven to 400°F. Cut the bread into 1/2-inch pieces and toss them with the oil from the anchovies, some olive oil, and a bit of salt. Spread them on a baking sheet and bake until they’re lightly browned, remembering to toss every 5 minutes for even cooking this takes about 10 to 15 minutes. Let them cool before adding to your salad.

2-Next, prepare the chicken: by pounding the breasts to 1/2-inch thickness for even cooking. Season them with salt and pepper, then heat olive oil in a skillet over medium heat. Cook the chicken for 5 to 7 minutes on each side until it’s browned and fully cooked through. Slice it into 1/2-inch pieces and set aside.

3-Now, whip up the dressing: by blending the juice from 2 medium lemons with 1 ounce of Parmesan cheese, the anchovy fillets, 2 teaspoons of Dijon mustard, 1 clove of garlic, and some black pepper until it’s smooth. Slowly drizzle in the remaining olive oil while blending to get a creamy, emulsified texture that’ll tie the salad together.

4-Finally, assemble the salad: by chopping the 2 medium heads of romaine lettuce. Toss the lettuce with half the croutons and about two-thirds of the dressing in a large bowl. Top it with the sliced chicken, the rest of the croutons, a drizzle of the remaining dressing, and extra Parmesan cheese for that perfect finish.