Marinate 250 grams of boneless, skinless chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of crushed garlic, salt, and pepper. Let it rest for 30 minutes.
Preheat a grill pan or tawa on medium heat. Cook the marinated chicken for 5-6 minutes on each side until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes before slicing into thin strips.
In a large mixing bowl, combine 200 grams of chopped Romaine lettuce, 50 grams of grated Parmesan cheese, and the sliced grilled chicken.
For the Caesar dressing, mix 1/2 cup of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, 1 teaspoon of crushed garlic, salt, and pepper. Whisk until smooth and creamy.
Pour the Caesar dressing over the salad and toss gently to combine. Top with 50 grams of croutons and serve immediately.