The chicken needs to be juicy and well seasoned, because it adds body and richness to the salad.

Pat the chicken dry.

Rub with olive oil, garlic powder, Italian seasoning, salt, and pepper.

Heat a skillet or grill pan over medium-high heat.

Cook the chicken for 5–7 minutes per side until golden and fully cooked.

Rest for 5 minutes before slicing.

Expert Tip: If you want extra flavor, finish the chicken with a squeeze of lemon for brightness.

Homemade croutons add the perfect crunch and soak up the dressing beautifully.

Preheat your oven to 375°F (190°C).

Toss bread cubes with olive oil, garlic powder, dried parsley, and salt.

Spread on a baking sheet in a single layer.

Bake for 10–12 minutes, stirring halfway, until golden and crisp.

Pro Insight: Day-old bread works best because it holds its shape and crisps up without burning.

This dressing is creamy, garlicky, savory, and so much better than anything in a bottle.

In a bowl, whisk mayonnaise, Parmesan, Dijon, lemon juice, garlic, and Worcestershire sauce.

Taste and adjust seasoning with salt and pepper.

If you prefer a thinner dressing, whisk in a teaspoon of water at a time.

Personal Note: A little extra lemon goes a long way in making the entire salad taste fresh and balanced.

Now comes the satisfying part.

Add chopped romaine lettuce to a large bowl.

Top with sliced chicken, homemade croutons, and shaved Parmesan.

Drizzle with dressing and toss gently to coat.

Finish with black pepper and lemon wedges.

Expert Tip: Add dressing gradually to avoid oversaturating the greens — a lightly dressed salad always tastes fresher.