Caesar Salad with Chicken

Aviva Goldfarb of The Six O'Clock Scramble shares this recipe. See the full post at Kitchen Explorers.

1 - 1 1/2 lbs. boneless skinless chicken breasts or meatless chicken strips or patties
4 - 5 Tbsp. olive oil
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 large slices sourdough bread cut into 1/2-inch cubes, or buy packaged croutons
1/4 teaspoon kosher salt
2 Tbsp. reduced fat mayonnaise
1/2 teaspoon minced garlic (about 1 clove) or more to taste
1/2 lemon juice only, 2 Tbsp. juice
1 teaspoon Worcestershire sauce
1/2 teaspoon anchovy paste or use mashed capers
1 head romaine lettuce washed, dried and cut or ripped into bite-sized pieces (8 - 10 cups)
1/2 cup shredded Parmesan cheese

Preheat the oven or toaster oven to 400 degrees if you are making your own croutons.
Cut each chicken breast crosswise into thin strips. Place the chicken in a flat dish, drizzle it with 1 Tbsp. oil, the salt and the garlic powder, and flip the chicken several times to coat it. Heat a large nonstick skillet over medium heat. Sauté the chicken, turning occasionally, until it is cooked through, 5 - 7 minutes. (Set some cooked chicken aside for non-salad eaters, if necessary.) You can make the chicken up to 2 days in advance.
To make the croutons, in a medium bowl, toss the bread cubes with 1 – 2 Tbsp. oil and the kosher salt. Place them on a baking sheet in a single layer and bake them in the preheated oven for 3-5 minutes, until they are slightly crisp and browned. Watch them carefully so they don’t burn. Set them aside.
To make the dressing, thoroughly whisk together the mayonnaise, 2 Tbsp. olive oil, the minced garlic, the lemon juice, Worcestershire sauce and anchovy paste.
Just before serving, vigorously toss the lettuce, cheese, chicken, croutons and dressing (you probably won’t need to use all the dressing) in a large salad bowl.