Prep the chicken. If you’re starting with raw chicken breasts, pat them dry and season with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat until cooked through (internal temp 165°F/74°C), about 5–7 minutes per side. Rest 5 minutes, then slice.

Make gluten-free croutons. Cut gluten-free bread into cubes. Toss with olive oil, salt, and a pinch of garlic powder. Toast on a sheet pan at 375°F (190°C) for 8–12 minutes, stirring once, until golden and crisp. Cool completely for best crunch.

Whisk the dressing. In a small bowl, combine mayonnaise (or Greek yogurt), minced garlic, Dijon, anchovy (if using), 2 tablespoons lemon juice, 2 tablespoons olive oil, and Worcestershire. Whisk until smooth and creamy. Add 2 tablespoons Parmesan and season with salt and plenty of black pepper. Adjust lemon and salt to taste.

Prep the greens. Chop romaine into bite-size pieces. Rinse and spin dry thoroughly. Dry lettuce is key to a dressing that clings well.

Toss gently. In a large bowl, add romaine and a few spoonfuls of dressing. Toss lightly to coat. Add chicken and more dressing as needed. You want everything coated but not soggy.

Add the toppings. Sprinkle with Parmesan, add gluten-free croutons, and finish with a few grinds of black pepper. For extra brightness, add a little lemon zest over the top.

Taste and adjust. If it needs more tang, squeeze a bit more lemon. If it needs richness, add a touch more Parmesan or a drizzle of olive oil. Serve right away.