Preheat your oven to 375°F to ensure an even bake. Slice the sourdough bread into irregular 1-inch cubes using a serrated knife so they have rough edges. Toss them directly on a rimmed sheet pan with two tablespoons of extra virgin olive oil, fine sea salt, and cracked black pepper. Bake for 12 to 14 minutes until the bread turns deep golden brown and feels totally dry. (I tried baking them at 400°F once, the outsides burned before the centers got crunchy. 375°F is the sweet spot.) You will hear a distinct hollow rattling sound when you shake the pan. Remove them from the heat immediately because leaving them on the hot pan will scorch the bottoms. Bake at 375°F for even drying, this slow heat prevents the bread from burning before the inside crisps up.

Grate the parmigiano-reggiano cheese finely using a microplane tool. In a medium glass mixing bowl, combine the mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and minced anchovy fillets. Whisk the mixture vigorously in a circular motion until the liquid emulsifies into a smooth base. Fold in the finely grated parmigiano-reggiano cheese until it is fully incorporated. The dressing should look thick and creamy while coating the back of your spoon completely. You will smell a rich fragrance of garlic and sharp cheese right away. Miss this blending window and the oil separates from the citrus juice. Whisk until fully emulsified, a stable emulsion ensures the dressing clings to the heavy lettuce leaves later.

Place a heavy cast iron skillet over medium-high heat until the surface is hot but not smoking. Season the two boneless chicken breasts generously with kosher salt and black pepper on both sides. Lay the seasoned meat into the hot pan with a splash of olive oil. Sear the meat without moving it for exactly 6 minutes per side. Look for a deep amber crust to form on the bottom before you attempt to flip it over. The chicken will release naturally from the pan once that savory crust builds. Remove the pan from the heat when the internal temperature hits 165°F on a digital meat thermometer. Cook to exactly 165°F internal temperature, this prevents the lean white meat from drying out and turning chalky.

Wash three heads of romaine lettuce thoroughly in cold water and dry them completely. Slice the green leaves crosswise into thick 2-inch pieces using a sharp chef's knife. Place the chopped greens into a large wooden salad bowl. Pour half of your prepared Caesar dressing over the lettuce leaves. Toss the salad gently from the bottom up using two large spoons until every leaf has a thin coating. (I used to dump all the dressing in at once, it weighed down the greens and turned them soggy. Half is better.) You will see the green leaves turn glossy under the pale dressing while remaining crisp. Avoid bruising the tender leaves by working quickly and gently. Toss gently with large spoons, this preserves the airy volume of the fresh greens.

Slice your rested grilled chicken breasts crosswise into thin half-inch strips. Scatter the warm chicken slices evenly over the tossed romaine lettuce in the wooden bowl. Add the crunchy sourdough croutons from step 1 into the mixture. Use a vegetable peeler to shave large uneven shards of parmigiano-reggiano cheese directly over the top. Add a few quartered soft-boiled eggs around the edges for extra richness. Finely snip some fresh chives across the entire surface. The final dish will show a beautiful contrast between the green leaves, the white cheese, and the dark chicken. Serve immediately before the crunchy croutons absorb too much moisture from the base. Layer the toppings right before serving, this keeps the croutons incredibly crunchy until the first bite.