Prep the romaine. Separate leaves, wash, and spin dry thoroughly. Tear into bite-size pieces. Chill the lettuce in the fridge while you cook. Cold greens stay crisp under warm chicken and dressing.

Season the chicken. Pat dry. Rub with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon each garlic and onion powder. This creates a flavorful crust.

Cook the chicken. Heat a large skillet over medium-high. Add a drizzle of olive oil. Sear chicken 5–6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Add 1 tablespoon butter in the last minute and baste for extra richness. Rest 5–10 minutes, then slice.

Make the croutons. Toss bread cubes with 2 tablespoons olive oil, a pinch of salt, and black pepper. Toast in a 375°F (190°C) oven for 8–12 minutes, stirring once, until crisp and golden. For extra flavor, rub a warm clove of garlic over the toasted bread.

Whisk the dressing. In a bowl, mash anchovies with 1 small grated garlic clove and a pinch of salt. Add 1/3 cup mayonnaise, 2 tablespoons Greek yogurt (optional), 1 teaspoon Dijon, juice of 1/2 lemon, 1/4 cup finely grated Parmesan, and a few grinds of pepper. Thin with 1–2 tablespoons olive oil and a splash of water if needed. Taste and adjust with more lemon, Parmesan, or a dash of red wine vinegar.

Toss the greens. In a large bowl, add romaine and a generous handful of grated Parmesan. Drizzle on dressing a little at a time and toss until lightly coated. You want glossy leaves, not soup.

Assemble. Add warm sliced chicken and croutons. Toss gently so the croutons keep their crunch. Finish with lemon zest, extra black pepper, and Parmesan shavings. Taste for salt and brightness; add a squeeze of lemon if needed.

Serve immediately. This salad shines when the greens are cold, the chicken is warm, and the croutons are crisp.