Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for the croutons.

In a mixing bowl, toss the baguette cubes with 2 tablespoons of olive oil, the garlic powder, and a pinch of salt until evenly coated.

Spread the bread cubes on the baking sheet and bake for 10-12 minutes until golden brown and crispy, turning halfway through.

While the croutons bake, season the chicken breasts generously with salt and black pepper on both sides.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let it rest on a cutting board for at least 5 minutes before slicing it into strips.

In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and grated Parmesan cheese until smooth.

Place the chopped Romaine lettuce in a large serving bowl and drizzle with the dressing, tossing well to coat every leaf.

Top the dressed salad with the sliced warm chicken, homemade croutons, and extra shaved Parmesan cheese immediately before serving.