Step 1

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, garlic, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.

Step 2

Preheat your grill or pan to medium heat. Grill or pan-sear the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing.

Step 3

In a mixing bowl, combine egg yolk, Dijon mustard, garlic, and lemon juice. Slowly whisk in the olive oil to emulsify the dressing. Stir in grated Parmesan cheese and anchovy paste (if using). Add salt and black pepper to taste. For a creamier dressing, mix in the mayonnaise.

Step 4

In a large bowl, toss together chopped romaine lettuce, croutons, and Parmesan cheese. Slice the grilled chicken into strips and add it to the salad. Drizzle the dressing over the salad and gently toss until all ingredients are well-coated.

Step 5

Serve immediately, garnished with extra Parmesan cheese and croutons if desired. For variation, you can add cherry tomatoes or avocado slices for extra flavor and nutrition.