Prep the chicken: Pat chicken dry and season with salt, pepper, and a drizzle of olive oil. For more flavor, add a squeeze of lemon and a pinch of garlic powder. Let it sit for 10–15 minutes while you prep other components.

Make the croutons: Heat the oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil, a pinch of salt, and one minced garlic clove. Spread on a sheet pan and bake 10–15 minutes, tossing once, until golden and crisp. Cool on the pan.

Cook the chicken: Heat a skillet over medium-high with a bit of olive oil. Cook breasts 5–6 minutes per side (thighs may take a minute more) until browned and cooked through. Or grill over medium-high heat for nice char. Rest the chicken 5 minutes, then slice.

Make the dressing: In a bowl, mash anchovies with minced garlic and a pinch of salt into a paste. Whisk in 1/3 cup mayonnaise, 2 tablespoons yogurt (if using), 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon Dijon, a few dashes of Worcestershire, and black pepper. Thin with a splash of water if needed until it’s pourable but creamy. Taste and adjust salt, lemon, or pepper.

Prep the lettuce: Wash and dry romaine very well. Chop into bite-size pieces. Damp greens dilute the dressing, so get them as dry as possible.

Assemble: In a large bowl, toss romaine with enough dressing to lightly coat. Add warm sliced chicken, a generous handful of shaved or grated Parmesan, and the croutons. Toss again gently. Finish with extra Parmesan, fresh black pepper, and a squeeze of lemon if you like.

Serve: Plate immediately so the croutons stay crisp. Add more dressing at the table if needed.