Start by seasoning the chicken breasts with 1 teaspoon of salt and 1 teaspoon of ground black pepper. In a skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the seasoned chicken and cook for about 6-7 minutes on each side or until the chicken is cooked through and has a nice golden brown color. Remove from heat and let it rest.
While the chicken is cooking, take 2 slices of white bread and cut them into small cubes. In a small bowl, toss the bread cubes with 1 teaspoon of olive oil and a pinch of salt. Spread the cubes on a baking sheet and toast them in the oven at 375°F (190°C) for about 10-15 minutes or until golden brown, turning halfway for even crispness.
In a large mixing bowl, add 1 medium romaine lettuce that has been washed and chopped. Then, toss in 1 cup of cherry tomatoes that have been cut in half. These fresh ingredients will be the foundation of your salad.
In a separate bowl, whisk together ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of fresh lime juice, and ½ teaspoon of minced garlic. Add ¼ cup of grated Parmesan cheese and mix until everything is well combined. Season with 3 tablespoons of olive oil, 2 teaspoons of salt, and ¼ teaspoon of ground black pepper to taste.
Once the chicken has rested, slice it into strips. Add the chicken and croutons to the bowl of lettuce and tomatoes. Drizzle the dressing over the top and toss everything together until well combined. Be sure to coat all the ingredients with the creamy dressing.
