Preheat your grill or grill pan to medium-high heat. Toss the cubed bread with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Bake at 400°F (200°C) for 10-15 minutes, tossing halfway, until golden and crisp. Set aside the homemade croutons.

Pat the chicken breasts dry and coat with the remaining 1 tbsp of olive oil, garlic powder, salt, and pepper. Place chicken on the hot grill.

Grill the chicken for 6-8 minutes per side, or until cooked through with an internal temperature of 165°F (74°C). Let the chicken rest for 5-10 minutes before slicing.

While the chicken is grilling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and minced garlic until smooth and creamy. Season with a pinch of black pepper.

In a large salad bowl, combine the chopped romaine lettuce with about three-quarters of the Caesar dressing. Toss well to ensure every leaf is coated.

Add the homemade croutons and half of the shaved Parmesan cheese to the bowl and toss gently to combine.

Slice the rested grilled chicken into thin strips. Divide the dressed salad among four plates and top with the sliced grilled chicken and remaining shaved Parmesan. Serve immediately.