Make the croutons Preheat oven to 375F. Toss cubed day old bread with olive oil, minced garlic, and salt until evenly coated. Spread on a baking sheet in a single layer. Bake for 15 to 18 minutes, tossing once halfway, until golden and hard through the center. Cool completely before using.
Make the Caesar dressing Mash anchovy fillets and minced garlic into a paste using the flat of a knife on the cutting board. Transfer to a bowl. Add egg yolks, lemon juice, Dijon, and Worcestershire. Whisk until combined. While whisking constantly, add olive oil in a very slow, thin stream. The dressing will thicken and emulsify as you add oil. Whisk in Parmesan. Season with salt and pepper. Set aside.
Cook the chicken Season chicken breasts with salt, pepper, and garlic powder on both sides. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering. Add chicken and cook for 5 to 6 minutes per side until golden and cooked through at 165F. Rest for 5 minutes then slice against the grain.
Prep the romaine Chop romaine hearts into bite-sized pieces. Wash in cold water and spin completely dry in a salad spinner. Pat with paper towels for extra dryness if needed. Wet romaine dilutes the dressing and makes the salad soggy.
Assemble Place dried romaine in a large bowl. Add three-quarters of the dressing and toss thoroughly until every leaf is coated. Taste a leaf - it should be well dressed, not lightly coated. Add more dressing if needed.
Top and finish Transfer dressed romaine to a serving bowl or individual plates. Top with sliced chicken, croutons, and freshly grated Parmesan. Add a few turns of black pepper and a small squeeze of lemon if desired.
Serve Serve chicken caesar salad immediately - romaine wilts quickly once dressed and croutons soften within minutes. This is not a salad that waits well. Serve right away for the best texture contrast between crisp romaine and crunchy croutons.
