Make the Garlicky Croutons: In a large bowl, toss the bread cubes with 2 tablespoons of olive oil, the minced garlic, and a pinch of salt and pepper. Heat a large, heavy-bottomed frying pan over a medium heat. Add the bread cubes in a single layer and toast for 6-8 minutes, turning frequently, until they are golden brown and crisp on all sides. Remove from the pan and set aside on a plate.

Prepare and Cook the Chicken: Pat the chicken breasts dry with a paper towel and season them generously on both sides with salt and pepper. Add the remaining 1 tablespoon of olive oil to the same frying pan you used for the croutons and return to a medium-high heat.

Sear the Chicken: Carefully place the chicken breasts in the hot pan. Cook for 6-8 minutes on the first side without moving them, until a deep golden crust forms. I find that leaving them undisturbed is the key to a perfect sear. Flip the chicken and cook for another 6-8 minutes, or until cooked through (the internal temperature should reach 74°C). For more details on getting a great sear, Serious Eats has a fantastic guide.

Rest the Chicken: Transfer the cooked chicken to a cutting board and let it rest for at least 5-10 minutes. This is a crucial step! It allows the juices to redistribute, ensuring the meat is tender and moist.

Make the Caesar Dressing: While the chicken is resting, prepare the dressing. In a small bowl or jar, combine the mayonnaise, Greek yoghurt, grated Parmesan, chopped anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and the garlic paste. Whisk everything together until smooth and creamy. Season with a generous amount of black pepper. Taste and adjust seasoning if needed. The salad has its roots in Tijuana, Mexico, a fascinating bit of culinary history!

Assemble the Salad: Slice the rested chicken against the grain into 1-2cm thick pieces. In a very large salad bowl, add the torn romaine lettuce. Pour over about two-thirds of the dressing and toss gently until every leaf is lightly coated. Add half the croutons and half the grated Parmesan and toss again.

Serve Immediately: Divide the dressed lettuce among four plates. Top with the sliced chicken, the remaining croutons, and a final generous shaving of Parmesan cheese. Serve straight away.