In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, Worcestershire sauce, salt, and black pepper. Add the chicken breasts and coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Cook chicken and rest

Preheat a grill or skillet over medium-high heat. Remove chicken from marinade, pat dry, and cook 6–8 minutes per side until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes before slicing into strips.

Make croutons

Preheat oven to 375°F (190°C). Cut bread into 1/2-inch cubes. Toss with a little olive oil and a pinch of salt. Spread on a baking sheet and bake 10–12 minutes, turning once, until golden and crisp. Set aside to cool.

Prepare lettuce

Rinse green leaf lettuce under cold water, dry thoroughly, and tear into bite-sized pieces. Arrange on serving plates or bowls.

Assemble salad

Top each plate of lettuce with sliced chicken, a sprinkle of grated Parmesan, and a handful of homemade croutons. Keep Caesar dressing served on the side.

CAESAR DRESSING

Prepare Caesar dressing

In a bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, anchovy paste (if using), grated Parmesan, salt, and pepper until smooth. Adjust seasoning to taste.

Serve dressing

Transfer dressing to a small serving dish or ramekin to accompany the salads at the table.