Make the croutons: Preheat the oven to 375 degrees. Spread the bread out on a sheet tray. Drizzle with olive oil, sprinkle on parmesan, salt and pepper. Toss to combine and bake until crisp and golden, about 13-15 minutes.
Grill the chicken: While the croutons are cooking, season the chicken with salt and pepper. Drizzle with olive oil. Place the chicken on a hot grill pan and cook on both sides until cooked through, about 5-7 per side. Remove from the pan and set aside to rest.
Make the dressing: While the chicken is grilling, whisk together all the dressing ingredients in a large bowl.
Assemble the salad: Add the romaine to the bowl with the dressing and toss to coat. Divide between four plates. Slice the chicken and top each salad evenly. Top with croutons and parmesan. Enjoy!
You can also use store-bought rotisserie chicken.
If you aren’t a fan of anchovies, substitute 1 tablespoon chopped capers. They will add a nice salty bite!
If you don’t have a grill pan, you can also cook the chicken in a skillet.