|Cook the chicken breast either via BBQ, poaching, or baking. For BBQ, use oil, salt, and pepper. For poaching, add bay leaf, pepper, onions, and celery. For baking, drizzle with olive oil and bake at 350°F for 35 minutes. Rotisserie chicken breast also works well here too. Shred the chicken breast with a fork while still warm.|
|Prepare the garlic croutons by slicing the bread into 1-inch cubes. Preheat a large stainless skillet to medium-low. Add 2 tablespoons olive oil, twirl the skillet to coat, then add the bread. Cook for about 10 minutes tossing frequently. Add more olive oil mid-way if needed. Croutons should be crisp, but not so hard that they scratch the roof of your mouth. Reserve off heat.|
|For the dressing, start by making a garlic paste by chopping in salt with garlic then periodically cleaning the side of your knife against the cutting board to rework the residual garlic into the paste. Repeat until the paste has a fine consistency.|
|In a large mixing bowl, transfer in the garlic paste, then whisk in the lemon juice, Worcestershire sauce, mayonnaise, salt, pepper, and (optional) anchovy paste. Then add the olive oil in a slow, steady stream while whisking consistently.|
|Toss the lettuce with dressing, then add the croutons, Parmesan, and chicken. Toss again and serve.|
If you plan to prep this salad once but enjoy it across multiple meals, simply store the croutons, dressing, and salad base (veggies & chicken) separately. Combine the dressing and croutons right before serving.