Preheat oven to 200°C (400°F). Cut ciabatta slices into 1–1.5 cm (1/2 inch) cubes. In a bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Remove and cool on a rack.

Caesar dressing

Make the dressing

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs lemon juice, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, 1 tsp Dijon mustard, and 1 minced garlic clove until smooth. While whisking, slowly drizzle in 2 tbs olive oil to emulsify. Season with 1/4 tsp freshly ground black pepper and taste; adjust lemon or salt if needed. If dressing is too thick, thin with up to 1 tbs water or lemon juice.

Salad assembly

Prepare lettuce

Remove any damaged outer leaves from the cos (romaine) lettuce. Core and chop each head into bite-sized pieces (roughly 2–3 cm pieces). Rinse thoroughly and spin or pat dry until mostly water-free so dressing adheres.

Prepare chicken

If chicken is not yet cooked: season 2 chicken breasts lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tsp extra-virgin olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice or cube. If using pre-cooked chicken, warm or slice as desired.

Toss salad

In a large bowl, combine the chopped lettuce, sliced chicken, and about half of the dressing. Toss gently to coat, adding more dressing a little at a time to reach desired coverage (you may not need all dressing). Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper divided as needed.

Finish and serve

Transfer salad to plates or a serving bowl. Scatter ciabatta croutons on top, sprinkle 3/4 cup grated Parmesan evenly over the salad, and thinly slice or snip 2 tbs fresh chives over the top. Optionally drizzle a small additional tsp of extra-virgin olive oil and an extra squeeze of lemon. Serve immediately so croutons remain crisp.