Take chicken breasts and place them on a board. Add salt, black pepper, and olive oil. Rub well so seasoning covers all sides evenly for strong flavor.

Heat a pan on medium flame. Add olive oil and place chicken inside. Cook each side for 6–7 minutes until golden brown and fully cooked inside.

Remove chicken from heat and place on a plate. Let it rest for 5 minutes. This keeps juices inside and makes chicken soft and juicy.

Cut bread into small cubes. Heat olive oil in a pan. Add garlic and bread pieces. Fry until crispy and golden, stirring often for even cooking.

Wash romaine lettuce under cold water. Dry it completely using a towel or spinner. Tear into bite-sized pieces and place in a large bowl.

In a bowl, mix mayonnaise, lemon juice, mustard, salt, and pepper. Whisk until smooth and creamy. Adjust taste for balance between tangy and salty flavors.

Cut rested chicken into thin slices. Keep pieces even for better texture. Juicy slices mix better with lettuce and dressing in every bite.

Add lettuce, croutons, and chicken into a bowl. Pour dressing slowly. Toss gently so everything is coated without crushing fresh lettuce leaves.

Sprinkle parmesan cheese on top. Add extra black pepper if needed. Serve immediately while chicken is warm and croutons are still crunchy.