In a mixing bowl, combine olive oil, garlic powder, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade. Let them marinate for at least 10 minutes to absorb the flavors.

Preheat the grill or grill pan over medium-high heat. Once hot, place the marinated chicken breasts on the grill.

Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This ensures the chicken is fully cooked and safe to eat.

Remove the chicken from the grill and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, keeping the chicken moist.

In a mixing bowl, whisk together minced garlic, chopped anchovy fillets, Dijon mustard, and lemon juice until well combined.

Add mayonnaise and whisk until smooth. Gradually drizzle in olive oil while whisking continuously to emulsify the dressing.

Stir in salt, black pepper, and grated Parmesan cheese. Taste and adjust seasoning if necessary. The dressing should be creamy and flavorful.

In a large salad bowl, add the chopped romaine lettuce. Drizzle with the Caesar dressing and toss gently to coat the leaves evenly.

Slice the grilled chicken breasts and arrange them on top of the dressed lettuce.

Sprinkle croutons and additional grated Parmesan cheese over the salad for added texture and flavor.

Serve immediately for the best texture, as the croutons will stay crunchy.