Preheat the oven to 375°F (190°C). In a large bowl, toss the 4 cups bread cubes with 3 tbs olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread the bread cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Set aside.

Chicken Marinade (for cooking)

Marinate and cook chicken

Pat the 2 chicken breasts dry. In a small bowl, whisk 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Coat the chicken with the marinade and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour). Heat a large skillet over medium-high heat and add a light drizzle of oil or use a nonstick pan. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice or cube as desired.

Caesar Dressing

Make the dressing

In a bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1/2 cup grated Parmesan, 2 minced anchovy fillets (or 1 tsp anchovy paste), 1 minced garlic clove, 2 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/4 tsp black pepper. Whisk until smooth. If the dressing is too thick, whisk in up to 2 tbs water, 1 tbs at a time, until desired consistency is reached. Taste and adjust salt/pepper or lemon as needed.

Salad Assembly

Assemble the salad

Tear or chop 8 cups romaine lettuce into bite-sized pieces and place in a large bowl. Add 1 cup cherry tomatoes if using. Add the sliced or cubed cooked chicken breasts on top. Sprinkle 1 cup freshly grated Parmesan over the salad. Drizzle about 1/2 to 3/4 of the dressing over the salad (reserve extra to serve on the side) and toss gently to coat evenly. Top with cooled croutons. Serve immediately with additional dressing and Parmesan available on the side.