Cut the chicken breast into narrow slices, season them with salt and pepper and fry them in a non-stick pan, without adding fat.
Separately, heat 2-3 tablespoons of olive oil in which we throw the slices of bread cut into cubes. When they are browned, flavor them with 2 cloves of crushed garlic and 50 g of Parmesan cheese.
For the Caesar sauce, boil 1 egg for 2-3 minutes, then dip it in cold water. We clean it and put the yolk in a blender. Over the yolk, add the mustard, the anchovy slices, the Parmesan cheese, 2 cloves of garlic, the lemon juice, the olive oil, the salt and the pepper. Mix all the ingredients well and get a tasty sauce.
On a plate we arrange the salad leaves, the chicken breast slices, the croutons and the Caesar sauce.