Preheat the oven to 175°C (350°F). In a baking tray, spread the bread cubes and toss them with olive oil, salt, pepper, and paprika. Toast them for 8–10 minutes, or until golden and crispy. Set aside to cool.
Season the chicken breast with salt, pepper, and paprika. In a skillet over medium heat, add olive oil and cook the chicken for 4–5 minutes per side, until fully cooked and golden brown. Remove from heat and let it rest before slicing.
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, Parmesan cheese, anchovy (or anchovy paste), salt, and pepper until smooth and well combined. Adjust seasoning as needed. For a creamier consistency, add more mayonnaise or a splash of milk.
In a large salad bowl, combine chopped romaine lettuce and dressing. Start with 1–2 tablespoons of the dressing, adding more as desired. Toss to coat the lettuce evenly, keeping in mind that it’s easier to add dressing than to remove it.
Sprinkle the Parmesan cheese over the salad and toss lightly to distribute. Top with sliced cooked chicken for added protein and flavor. Add the roasted croutons.
